this is the next recipe that was on the same page of bon appetit magazine as the harissa grilled veggies that i made for our july dinner club. when i first made it, i thought it was overly cilantro-y (and i really love cilantro!) and a little dry. so i added a little more dressing and still thought it was just ok. but after i let it sit in the fridge for a couple days, i liked it much better! so, my suggestion is to make it a day ahead of time and let all of the flavors mix and settle...
-n
Ingredients:
1/2 c. mayo
1/2 c. sour cream
3 T fresh lime juice
1 1/2 tsp grated lime peel
1 serrano chili, seeded and minced
2 garlic cloves, pressed
1/3 c. chopped cilantro
8 c. thinly sliced cabbage
4 green onions, minced (about 1/4 c.)
Directions:
Whisk mayo, sour cream, 3 T lime juice, lime peel, chile and garlic in a large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with saland pepper to taste. Cover and chill about 1 hour. Serve chilled. Season with additional lime juice, salt and pepper, if desired, just before serving. Serves 6-8.
-n
Ingredients:
1/2 c. mayo
1/2 c. sour cream
3 T fresh lime juice
1 1/2 tsp grated lime peel
1 serrano chili, seeded and minced
2 garlic cloves, pressed
1/3 c. chopped cilantro
8 c. thinly sliced cabbage
4 green onions, minced (about 1/4 c.)
Directions:
Whisk mayo, sour cream, 3 T lime juice, lime peel, chile and garlic in a large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with saland pepper to taste. Cover and chill about 1 hour. Serve chilled. Season with additional lime juice, salt and pepper, if desired, just before serving. Serves 6-8.