Author Notes: When I have fish tacos, I always have to have a perfect coleslaw on it. The crunch of the cabbage, the creamy sause, the bite of spice to compliment crispy fried fish. And since I’d rather sip a beer than margaritas, I incorperated the tequila another way…. ito the citrus based coleslaw dressing. This recipe is great to make a day ahead because the veggies are all julienned, so the bulky cuts need a day to break down and soak up all the goodness of the dressing. —Chefdove
Makes: 1 quart
Ingredients
Drunken Dressing
-
2
lemons, zest and juice
-
2
limes, zest and juice
-
2
oranges, zest and juice
-
1/2
cup plain yogurt, strained
-
3/4
cup mayo
-
3
tablespoons apple cider vinegar
-
2
tablespoons honey
-
1 1/2
shots top shelf tequila
-
1
teaspoon chipotle adobo puree
The veggies
-
1/2
bunch white cabbage, julienned
-
1/4
red cabbage, jullienned
-
3
tablespoons cilantro, chopped
-
1
bunch green onions, thin sliced
-
2
carrots, julienned
-
1
tablespoon salt
-
1
teaspoon ground black pepper
Directions
1.Strain the yogurt through cheesecloth set over a colander so that it becomes very thick. This may take several hours. (Cut your veggies and zest and juice your citrus while it does its magic.)
- 2. Toss all the julienned veggies (NOT the green onions or cilantro) together in a large bowl. Sprinkle with the salt and pepper and toss again to coat evenly. (The salt will help bring out some of the water in the veggies).
- 3. Whisk together the strained yogurt and the mayo. Once the two are incorperated, add the citrus juices and zests, vinegar, honey, chipotle puree, and the tequila.
- 4. Squeeze all the excess water out of the julienned veggies. Discard the yukkie waters.
- 5. Mix together all the julienned veggies and the Drunken Dressing together to completely coat everything.
- 6. Fold in the green onions and cilantro.
- 7. Let the coleslaw sit and soak up the goodness at least 2 hours if not overnight. Season to taste with more salt if desired. Perfect on fish tacos!
