Thursday, July 21, 2016

Black Bean Mango Lime Slaw

     It's always fun to order cole slaw at restaurants. There is no middle ground in the quality. It either tastes great, or it tastes like an old dishrag. It's either drowning in vinegar and oil, or it's buried in mayo. Only the truly adventurous pick cole slaw as a side when they eat out. Nobody ever says, "Hey, let's go to this restaurant, they have really fucking great cole slaw." I'm not even sure what convinced me to make this. We were considering fish tacos for dinner and it struck me that they would benefit from some slaw. Not just any slaw, mind you. This would be a slaw for the ages. An UberSlaw. I have to tell you, this was some damned good slaw. Thank me later. As always, notes are in blue.

Black Bean Mango Lime Slaw

  • 1 bag (about 1 pound) cole slaw mix (feel free to shred cabbage, red cabbage and carrot if you want to make your own mix. I was feeling fairly lazy. Just make sure it's around a pound.)
  • 1/2 red onion, chopped
  • 1 mango, chopped
  • 1 can (14.5 ounce) black beans, rinsed and drained
  • 1/4 cup lime juice
  • 1 tablespoon balsamic vinaigrette
  •  1/2 teaspoon Ukrainian Village seasoning from Spice House (follow the link for a list of what's in it if you don't want to order it)
  • optional: (this is not actually optional unless you're a big baby) 1 jalapeno, seeded and finely chopped
  1. In a large bowl, mix the first four ingredients (and the jalapeno if you're a sexual tyrannosaurus, just like me).
  2. In a smaller bowl, mix the last three ingredients.
  3. Pour the contents of the smaller bowl into the larger bowl.
  4. Toss to incorporate ingredients. Refrigerate for a couple of hours.
Good Times!

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