Aphorisms from the Professor: Brillat-Savarin

Tuesday, September 7, 2010

fresh & crisp: our go-to slaw

We have been making this slaw (or slight variations) on a pretty regular basis since we first got the idea in January. It is a perfect fresh and crisp foil for...well, just about anything. We've used it as topping for burgers and quesadillas, and tonight it was an excellent accompaniment for spicy beef.

Go-To Slaw: jicama, cucumber, radish, cilantro, rice vinegar, touch of mayonnaise

Served with beef marinated in hot bean paste and sauteed with yellow squash, green pepper and okra

1 comment:

  1. Yummie, the slaw looks very refreshing and sure is great paired with beef :-)