Sonoran Cole Slaw Recipes

COLE SLAW

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.

SONORAN COLESLAW

Steps:

• In a large bowl, combine cabbages, carrots, celery, onion and peppers.
• For dressing: Combine mayonnaise, honey, rice vinegar, red wine vinegar, oil, sugar, dry mustard, pepper, salt, garlic and cilantro.
• Pour dressing over cabbage mixture and toss well to combine.
• Refrigerate until ready to serve.

SONORAN SHRIMP

Steps:

• Also need: 4 sheets heavy duty aluminum foil (12x18-inches each).
• Preheat oven to 450 degrees F or preheat grill to medium-high.
• Center a quarter of the corn on each sheet of aluminum foil, and top with shrimp and salsa.
• Drizzle with lime juice and olive oil.
• Bring up sides of foil and double fold.
• Then double fold ends to form a packet, leaving room for heat circulation inside packet.
• Repeat to make four packets.
• Bake 14 to 18 minutes on a cookie sheet in oven OR grill 12 to 18 minutes in covered grill.
• Open to allow steam to escape and enjoy.
• Serve with chili rice.
• To prepare rice while packets are cooking, follow package directions, adding bouillon cube to water.
• Stir chili powder into cooked rice.

CAJUN COLESLAW

Steps:

• Combine ingredients for dressing in medium size bowl;in order, mixing well before adding next ingredient.
• Place shredded cabbage, peppers, and onions in a large salad bowl.
• Pour sauce over and toss well.
• Chill.
• This should be done about an hour before serving.
• Tastes even better the next day.

PRESSURE-COOKER SONORAN CLAM CHOWDER

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add butter to drippings in pressure cooker. Cook and stir onion, red pepper and chiles until tender, 7-9 minutes. Add garlic; cook 1 minute longer. Press cancel., Drain clams; pour juice into pressure cooker. Set clams aside. Stir in potatoes and stock. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 4 minutes; quick-release any remaining pressure. Select sauté setting and adjust for low heat. Add clams, cream, taco seasoning and 1 tablespoon cilantro; simmer, uncovered, until mixture is heated through, 4-5 minutes, stirring occasionally. Press cancel. Serve with bacon and remaining 1 tablespoon cilantro.

PINEAPPLE PECAN COLESLAW

Steps:

• place pecans in a small saute pan on medium high, cook and stir 3 to 4 minutes OR until fragrant.
• Drain the pineable reserving 1/4 cup juice (or more if you want the slaw sweeter) Place the juice and the slaw dressing in a large bowl and whisk until blended.
• Stir in the remaining ingredients until evenly coated. Chill for 2hours, stirring often. IF it seems dry add a bit more slaw dressing. It will create more juice the longer it chills.

ZUCCHINI COLESLAW

Steps:

• Shred zucchini, putting between layers of paper towel, pat dry.
• Combine zucchini, cabbage, carrot, onion, radishes in a large bowl, toss.
• Meanwhile prepare dressing, mix together mayonaise, salsa, cumin, mix well.
• Add enough dressing to coat vegetables, chill one hour.