I have been having fun with some Tex/Mex recipes – nothing fancy, stuff like Enchiladas, Tacos, Mexican Lasagna, and the like.
I’m sure a real live Mexican would say, “What the hell is this? It’s not anything I’ve ever eaten or would eat.”
But for those of us who the closest we ever get to Mexico is landing in Dallas, it’ll do.
One thing that concerns me about cooking Mexican is what sides do you prepare? A standard meal for an American, particularly a Southern American, is meat, starch, bread, and a vegetable – something in the green family.
The only side I’ve seen in the Mexican section is green salsa to go on brown tortilla chips. So, I came up with my own version of a green side for my Tex/Mex meals. Mexican slaw. And it’s pretty good. Here’s how.
I started with a bag of Angel Hair Slaw – thin, white shredded cabbage. To that I added a can of tomatoes with green chilies – mild, not hot.
Next, I diced a half of a red pepper into small cubes and finally, I added 1 C mild salsa. Pop it into the fridge for an hour or so to let the flavors blend and serve with all the brown stuff. It tastes pretty good, and it makes the Southerner in me feel better.
Mexican Slaw
1 Bag Angel Hair white cole slaw
1 can of tomatoes with green chilies
½ red pepper, diced
1 C mild salsa