Cole Slaw With Pico De Gallo Recipes

Steps:

• 1. Empty cabbage and carrot coleslaw mix into a big bowl. Fresh would taste great; I use the bagged one sometimes to save on time....
• 2. Finely dice the red onion, jalapeno (leave out seeds) and bell pepper and add to coleslaw. Mix to incorporate.
• 3. Now add your mayonnaise and mix well. Don't add mayo at the end because if you mix the slaw harshly (as you need to to mix in the mayo), the tender ingredients like tomato and avocado will be smushed and smashed and the salad will come out like a paste.
• 4. After mayo is in, now dice tomato and add it in along with the chopped cilantro, and mix gentley.
• 5. Dice avocado, add it in, and also juice the lime into the salad; mix gentley.
• 6. If you are using fresh pineapple, finely dice it and add it in. If you are using canned, drain juice out from the chunks, dice them up smaller, add in. Mix gentley!
• 7. At this point, salt and pepper it to taste. Refridgerate for at least 2 hours before serving. Garnish top with lime and diced avocado.

Steps:

• Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
• Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
• Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

Steps:

• Whisk together the honey, vinegar, mayonnaise and mustard in a small bowl. Slowly drizzle in the oil, whisking to combine. Season well with salt and pepper. (Alternatively, add the honey, vinegar, mayonnaise and mustard to a mason jar with a lid, cover and shake well. Add the oil and shake well once more.)
• Combine the cabbage, red onion, Chinese celery and pickles to taste in a large bowl. Pour the dressing over the vegetables and mix well. Taste and season with salt and pepper. For an extra kick of flavor, mix in some pickle juice if using to taste. Refrigerate until ready to serve.

Steps:

• Combine first six ingredients in a zip lock bag or bowl.
• Add salmon and seal or cover.
• Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
• Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
• Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).