A few weeks ago, I wrote about my weeklong vacation in Scottsdale, Arizona, and the fabulous salads I had enjoyed as my main courses.
Well, I fell in love with the Grilled Shrimp Salad I enjoyed at Blanco Tacos + Tequila, so I decided to replicate the recipe at home as more of a coleslaw.
I had taken notes while at the restaurant, including all the ingredients I tasted, and I even asked the chef what was in the vinaigrette. I’ve made it twice since my vacation and, although the chopping does take a bit of time (last time it took me 30 minutes, start to finish), it has become popular with my family and co-workers. The only thing missing from my version is the grilled shrimp, which you can easily add if you’d like.
Super-Fresh Cole Slaw
Inspired by Blanco Tacos + Tequila
The key to this recipe is having every ingredient chopped into the same ½ inch sized pieces—making it a chopped salad!
Salad:
½ head green cabbage, diced (this yields about 4 cups)
½ hot house cucumber, diced (leave the skin on)
4 red radishes, diced
1 cup diced jicama
1 cup diced celery
½ cup diced green onions (only the green part)
½ cup finely chopped fresh cilantro
Lime-Vinaigrette Dressing:
Juice of 2 limes, or ¼ cup of prepared lime juice (I use my Pampered Chef Citrus Press to get all the juice out of the limes)
¼ cup olive oil
1 Tablespoon Fleur de Sel with dried herbs (I picked this up in France a few years ago. You can make your own with Fleur de Sel and Herbes de Provence)
1 teaspoon sugar
Mix all chopped vegetables in a large bowl. For salad dressing, mix all ingredients together in a shaker jar or whisk well in a bowl. Pour vinaigrette over the chopped vegetables and toss well. The slaw will be lightly coated and not oily at all.
If you are looking for a fresh salad to serve on July 4th, try this recipe. It’s what I plan to serve!
Enjoy,
Karen