New servers running (mostly) fine, data (mostly) transferred, links restored. I still need to updateimages from October, 2012 back to 2010, but it’ll happen. Strangely enough, I had planned on posting this salad when the troubles began that moved up our server move.
Enter Bobby Flay and his take on cole slaw. Of course, I needed to mix things up a bit, swapping out pickled nacho slices for fresh serranos in the dressing, and adding thinly sliced radishes and lightly steamed asparagus to the salad, but it was all good.
•1/4 cup mayonnaise
•1/4 cup cider vinegar
•2 tbsp canola oil•1 tsp celery seed
•Salt and pepper
•4 (or more) hot nacho slices
Season with sea salt and black pepper to taste, then add the jalapeño nacho slices and whizzz quickly just to blend and lightly chop the peppers. Set aside.
Arrange the cabbage, carrot, radishes, and asparagus in a large bowl.
Cole slaw? Not really, to my way of thinking; but we all thought it a mighty-fine salad served along side those oh! so tasty enchiladas.
Next time, tho’, I think mebbe six jalapeño nacho slices, and mebbe some freshly grated lime zest – or a bit of Caribbean Calypso Seasoning – for the dressing.