Sofrito Vinaigrette Slaw
INGREDIENTS
Sofrito Vinaigrette Slaw
1 Jalapeno - Seeded
1-2 Limes - Juiced
¼ Medium Sweet Onion
⅓ Bunch Cilantro Leaves, and stems from bunch
3 Tbsp Olive Oil
2 Tbsp Ice Cold Water
Salt - To Taste
Pepper - To Taste
Sofrito Vinaigrette Slaw
3 Red Radish -Julienne Cut
½ Head Green Cabbage - Shredded
2 Whole Large Carrots - Julienne Cut/ Shredded
1 tsp Sugar
Salt - To Taste
Sofrito Vinaigrette - To Taste
DIRECTIONS
Sofrito Vinaigrette
In a blender combine juice and zest of 1 Lime, Jalapeno, Cilantro, Onion, Cold Water..
Blend to a smooth consistency.
While blender is still running on a medium to slow speed, slowly add Olive Oil
Remove from blender season to taste with salt, pepper, and remaining lime. Store covered in fridge until ready to serve
NEXT LEVEL TIP:
If you are wanting a more rich, thick, and creamy dressing, just add an avocado to the recipe. Blend with all the other ingredients before adding the olive oil. This will add another beautiful flavor as well as keep it vegan!
Sofrito Vinaigrette Slaw
Combine all ingredients in medium bowl, except for sofrito vinaigrette, cover and hold in fridge until ready to serve
When ready to serve, dress slaw vegetables with sofrito vinaigrette coating generously.
Enjoy as a side or a new favorite Taco fixing!
NEXT LEVEL TIP:
To soften the cabbage and develop more flavor add a pinch of salt and some lime zest from the extra lime from vinaigrette recipe before you cover the slaw and hold in fridge!
Make sure to share your tacos on Instagram, tag me @chef.scotthamilton, and use the Hashtags #chroniclesofachef or #inspiringmyinnerfoodie. If you have any questions along the way, please reach out to me!