This slaw showcases the delicious pepper flavor and warm finish of the McEvoy Ranch Jalapeño Olive Oil.
It can stand alone, or provide an eye-catching and flavorful addition to grilled meat, or a fish taco! In addition to a side dish - delicious as that is- here are some other ideas to use your Jalapeño Olive Oil Slaw:
-Top a pulled pork sandwich
-Top a bowl of guacamole or bean dip and scoop up with chips
-Use as a bed for fried chicken
-Tuck some into a burrito
-Add to a burger along with a slice of grilled pineapple
-Stir into a bowl of farro or quinoa, add corn and black beans - lunch!
Our Jalapeño Olive Oil is a perfect expression of delicious jalapeño flavor. It is mild, not hot, and a perfect enhancement for perky Spring and Summer flavors.
Vegetable Slaw with Jalapeño Olive Oil
2 cups cabbage, shredded*
1-½ cup carrot, shredded
1 cup red pepper, thinly sliced
½ cup scallions, thinly sliced
½ cup cilantro, roughly chopped
¼ cup McEvoy Ranch Jalapeno Olive Oil
2 tablespoons McEvoy Ranch Pinot Noir Vinegar
Sea Salt to taste
In a large bowl toss together cabbage, carrot, red onion, scallions and cilantro.
Drizzle jalapeño olive oil over and add a few pinches of salt.
Toss to coat vegetables, add vinegar and toss again.
Taste and adjust salt if necessary.
*I like using Savoy cabbage because the crevices hold the dressing beautifully, but regular green cabbage or red cabbage work well also.