Mojito Slaw

We attended our friends' Cinco de Mayo party on Saturday night (So, Ocho de Mayo?) and had a great time enjoying the rare semi-warm spring evening in Portland with a sunset that wasn't hidden by grey clouds.

We spent most of the evening playing Kubb, the addictive outdoor game that is otherwise known as "Viking Chess". I'll do a post on it sometime. In fact, we played it well after sunset, so our host got the ingenious idea of bringing out a floor lamp connected by an extension cord. We could have played all night!

But I'm actually going to focus on slaw. Mojito slaw, to be exact. I've had a resurgence of love for coleslaw and have been really amused by Smitten Kitchen's slaw obsession. I had a 1/2 head of cabbage in the fridge left over from making sauerkraut (I'll do a post on that, too) and found this great slaw recipe that fit the "mexican food" criteria and was easy to make. While I did not ultimately find the recipe of SK's website, I'm going to try out some of her slaw recipes this summer for sure.

Mojito Cole Slaw

From Papawow!

• 1/2 a large cabbage, chopped into thin shreds
• 1 large carrot grated or shredded in a food processor
• 1/2 a jicama, julienne
• 1 cup yogurt
• 4 tablespoons of mint, chiffonade
• juice of 1/2 a lime
• 2 teaspoons salt
• 1 teaspoon black pepper
• the zest of 1 lime
• 1/4 teaspoon celery salt

Directions:

Make the dressing first by adding the yogurt, salt, pepper, mint, lime juice, lime zest, and celery salt in a bowl. Mix the cabbage, jimaca, and carrot together in a large bowl. Then, incorporate the dressing and the cabbage mixture well. Keep refrigerated.

I leave you with pinata pictures.