Southwestern Coleslaw

We had a shindig to introduce some of the family to the puppies and this was my favorite recipe (I cooked zip for this one, all Jackie). I love the concept of coleslaw - just the right sour balanced against the mayo. But while summertime is traditional coleslaw time (see our Ab-Fab coleslaw), mayo just isn't doing it for me these days.

Jackie brought a different version of this, but I dig this one. We topped pulled pork sandwiches with this - wow, waaayyyy better than just the pulled pork on its own (which apparently is a very popular topping in the South, saves on forks?)

This recipe is from Simply Recipes and her comments on the balance were:

If the seasoned rice vinegar adds too much sweetness for your taste, sprinkle in a little lemon juice. If you are using unsweetened rice vinegar, to get the right balance of acidity and sweet, sprinkle a little sugar over the salad and toss.

Ingredients

• 4 cups thinly sliced cabbage (about 1/3 to 1/2 cabbage)*
• 1 carrot, grated
• 2 radishes, thinly sliced
• 1 green onion, thinly sliced
• 1/4 cup (packed) fresh cilantro, chopped
• 1 Tbsp olive oil
• 1 Tbsp seasoned rice vinegar (or plain rice vinegar with added sugar to taste)
• Salt and freshly ground black pepper to taste

Steps

1. Combine cabbage, grated carrot, radish slices, cilantro, onions in a serving bowl.
2. Add the olive oil and toss to coat.
3. Add the seasoned rice vinegar, and salt and pepper to taste.
4. Let it sit in the fridge for 4 hours and then serve.

Serves 4.