Mexican Style Slaw

As the self quarantine works into the second week, I realize I need to make sure we don't waste any produce. As I planned on making carnitas, it seemed reasonable to use up my cabbage to make a Mexican style slaw to serve with (or on) them. I got to use up some produce and ended up with a tasty slaw! This would also be a serviceable side salad. You can ramp the heat up or down with more or less jalapenos. Yes, I will be having this meal with margaritas. I'm not a total savage. As always, notes are in blue.

Mexican Style Slaw

Ingredients

• 1 medium head cabbage, cut into thin ribbons
• 1 medium red onion, chopped
• 3 radishes, finely chopped
• 1 pint cherry tomatoes, quartered (or 2 medium tomatoes, seeded and chopped)
• 1 can (14.5oz) black beans, rinsed
• 1 cup corn
• 2 tablespoons pickled jalapenos, chopped (feel free to use more to spice it up. Also, fresh is fine if that's what you have on hand)
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 2 teaspoons dried cilantro
• 1 teaspoon adobo seasoning

Directions

1. Throw the first 7 items in a big bowl
2. In a smaller bowl, combine the remaining ingredients and whisk to incorporate.
3. Pour the contents of the small bowl into the large bowl and toss to get the dressing mixed evenly among the slaw.
4. Cover and refrigerate for at least 30 minutes before serving.

Good times!