Rio Grande Cole Slaw Recipes

Steps:

• Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.

Steps:

• Combine the carrots and the green and purple cabbage in a large bowl.
• In a separate bowl, mix together the milk, mayonnaise, sugar, vinegar, black pepper, cayenne and salt. Add more milk if you like the dressing a little thinner. Pour over the cabbage mixture and toss to combine. Add the parsley and toss again.

Steps:

• Preheat the grill to medium-high.
• Grill the corn until slightly charred black in some areas and has good color. Remove the corn from the grill to a cutting board and, using a serrated knife, cut the kernels off the cob. Set aside.
• Preheat the oven to 350 degrees F.
• Add about 1/8-inch of bacon fat to a 10-inch cast iron skillet and put it in the oven to heat up. While this is going on, mix the dry ingredients. In a medium bowl add the cornmeal, reserving about 1/8 cup, the salt and the baking soda. When the oil is hot, remove the skillet from the oven and sprinkle the bottom with the reserved 1/8 cup of cornmeal. Stir it into the oil and return the skillet to the oven to brown the cornmeal. In a large bowl add the eggs, creme mexicana, corn, chiles, water, remaining bacon fat and the onions. When the cornmeal roux is nice and brown, remove the skillet from the oven and pour in half of the batter. It should sizzle a little in the hot bacon fat. Now sprinkle the goat cheese evenly across the top of the first layer of batter. Gently pour in the remaining batter, being careful not to upset the layers, and bake until the top is golden brown, about 40 to 45 minutes. Remove from the oven and let cool 10 minutes before serving

Steps:

• In a large bowl, combine cabbage and carrots. In a smaller bowl, make dressing by combining mayonnaise, vinegar, celery seed, sugar, salt and pepper. Toss dressing into cabbage mixture and let chill. Serve in a family style bowl.

Steps:

• In a small saucepan, combine the bay leaf, vinegar, sugar, hot pepper sauce, and garlic, and bring to a boil. Remove from heat and let cool. Remove the bay leaf. Whisk in the toasted caraway seeds, mustard and vegetable oil until combined. Season with salt and pepper to taste.
• Place the cabbage and onion in a large bowl, pour the dressing over, and toss to coat evenly. Adjust the seasonings, cover and refrigerate overnight.

Steps:

• In a small bowl, combine the salad dressing, mayonnaise, sugar and lemon juice. Place the coleslaw mix in a salad bowl; add the dressing and toss to coat.