Taco Tuesdays, Mexican Pickled Carrots + 10-Minute Purple Slaw
|All we need to accompany a nostalgic taco dinner is a side of slaw.|
|We're going Retro with the hard shells tonight: Black Bean Tacos with Pickled Carrots, Sour Cream and Pecan-Chile de Arbol Salsa. You'll find the SALSA RECIPE right here in the ARCHIVES. Just swap out the sunflower seeds in the original recipe for raw pecans. Note that the pecans will need to be pan roasted as well.|
|Leftovers Lunch of Tacos, Slaw and Parmesan-Tomato Toast.|
10-MINUTE PURPLE SLAW
Start by slicing 1/2 of a small-ish red cabbage into very thin shreds. Now chop the shredded cabbage into ever smaller pieces. Transfer the cabbage to a large mixing bowl and add to it 4 sliced scallions (green and white parts). Pour over everything 1 T. olive oil, 1/2 t. salt, 1 heaping t. sugar, 1/2 t. cumin powder and 2 T. each lime juice and apple cider vinegar. Mix very well with your clean hands, tossing and tossing and tossing some more. Rinse your hands - which will be a mess by now - stir in (with a spoon this time, thank you) 1/2 cup chopped cilantro. You can certainly enjoy the slaw right now but the flavor will improve if refrigerated for an hour or more.