The first one is a big deal because IT’S MAY. The last weekend of April was gorgeous. Mid-60s and low 70s, sunshine, green grass, even budding tulips and the tips of iris and hostas poking through the mulch. And then, on May 2nd and 3rd (!) the Midwest got hit with a nasty system that included snow (!) and sleet (!) and freezing rain (!). Not just a dusting, but 18 inches fell in northwest Wisconsin. 18 freaking inches of white, dream-shattering, soul-crushing snow.
But between the 60s and 70s yesterday and today, the snow has melted, the grass is re-perking, and my rhubarb has unfurled an impossible number of frilly leaves. Spring is here to stay, I think.
The second part- the part about me finally coming around to cilantro- is a big deal because, c’mon, it’s cilantro. It’s fresh. It’s green. I can grow it. It’s a big deal in Mexican and Indian cuisines. And I’m pleased to say that I actually have bought and used it three whole times in the last two weeks and it’s been awesome.
I made this slaw to serve with carnitas, and it’s crunch and tanginess was exactly what the tender pork needed. And after all, the recipe is a bit like the weather we’ve had lately: schizophrenic. It combines winter staples (cabbage and carrot) with a few fresh things that pack a little more punch in the flavor department (jalapeno, cilantro, and lime). Even if I have to keep buying cilantro for a another month while the weather warms up (*grumble grumble*), I’m adding cilantro to my seed-purchase list, and I’ll definitely be making this slaw frequently for the summer barbeque circuit. It took me less than 20 minutes to prep, and it needs only an hour in the fridge to really come together.
Fresh red cabbage slaw
Adapted from Pezzo
juice of 2 limes
1/2 tablespoon honey
1 large clove garlic smashed (approximately 1/2 tsp)
2 tablespoons mayonnaise (Greek yogurt might work?)
1/4 cup chopped cilantro
salt and fresh ground pepper
1/4 cup diced onion
1 diced jalapeno (I removed the seeds; keep them for more spice)
1 medium carrot, grated
1/2 large or 1 small head of cabbage
In a jar or bowl, whisk together the limes, honey, garlic, mayo, and cilantro. Salt and pepper, and set aside. Prep the veggies, and thinly slice the cabbage- you want approximately 4 cups of cabbage. Toss all the veggies together in a bowl; dress with the dressing. Set aside in the fridge for the flavors to develop, at least 1 hour. Taste before serving and add salt and pepper to taste.