Tex-Mex Slaw

This recipe was provided by a wonderful cook and friend whose meals will be available for delivery to your brooklyn home soon. She indulges my obsession for slaw. Most recently she made this delight. Radishes are an excellent addition.

Recipe courtesy of Kara Zuaro

Chipotle-Spiked Tex-Mex Slaw

This slaw is easy to make if you have a food processor with a shredding blade. (If you're going to grate the cabbage and carrot by hand, it's going to take a while and may put your knuckles in danger!) If you've got a corn stripper — something that's on my kitchen gadget wish list — it'll be even easier.

ORANGE-CHIPOTLE MAYONNAISE:
1 cup mayonnaise (I use low-fat)
3 tablespoons orange juice
1 tablespoon minced canned chipotle chilies

FOR THE SAUCE:
juice of 1 lime
2 teaspoons cider vinegar
1 teaspoon honey
1 teaspoon ground cumin
salt, to taste
freshly ground black pepper, to taste

FOR THE SLAW:
1 head of green cabbage, shredded
1/2 head of red cabbage, shredded
1 very large carrot, shredded
1 bunch of radishes, thinly sliced
2 ears of corn, kernels stripped from the cob
1/2 cup coarsely chopped cilantro

First, combine the mayonnaise, orange juice, and chipotle chilies (which you buy in a can in the Latin American foods aisle). This is more mayo than you'll need, but you can keep the leftovers in your fridge to jazz up sandwiches or to serve with some delicious Jamaican Jerk Burgers.

Mix 1/4 cup of the orange-chipotle mayonnaise with, lime juice, vinegar, honey, cumin, salt, and pepper in small bowl.

Combine cabbage, carrots, radishes, corn, and cilantro in large bowl, and add the sauce. Taste a little – if it needs more of a kick or seems a bit dry, add more of the orange-chipotle mayo. Serve immediately, or chill in the fridge for a couple of days.