The truth is that I don’t like to blog about blogging. Not because of any major issue, it just feels sort of Alice In Wonderland-ish when I’m actually doing it.
That said, I’m making an exception today, because the topic du jour is only tangentially related to blogging: I took my first trip to the great city of Austin, Texas on some recent blogging bizniz!
Austin is bustling, busy, beautiful and incredibly humid. Coming from the desert, Austin days felt like breathing in blue cheese.
But it was delicious blue cheese! So I spent as much time as possible walking around downtown.
Austin is also delicious, artistic, and highly independent. I wish I had had more time to kick around and peep the music scene, the nightlife, and, of course, the food.
I wished for an additional stomach.
I prayed for second helpings.
I did not want to leave.
But leave I eventually did, returning to my desert home with a full tummy and twinkle in my eye to replicate some of the delicious flavor I had found in Austin.
So here you go: you’re going to love the crisp crunch of this luscious Central Texas Slaw, you’re going to adore the sweet and spicy flavor play going on, and you’re going to be crushing on the bright, colorful presentation.
Today’s motto? When in Austin, eat like you mean it. And when back home, eat like you’re in Austin.
Central Texas Slaw
recipe adapted from the June 2013 issue of Southern Living
1/4 c. white vinegar
1/4 c. extra virgin olive oil
2 tbsp. white sugar, granulated
1/4 c. lime juice, freshly squeezed
1 1/2 tsp. kosher salt
1/2 tsp. coriander, ground
1/2 tsp. cumin, ground
1/2 tsp. ancho chile, ground
1/2 tsp. black pepper, freshly ground
2 c. red cabbage, thinly sliced
2 c. green cabbage, thinly sliced
1/2 c. carrot, shredded
2 jalapeños, ends removed, sliced thinly horizontally
1/2 red bell pepper, stemmed, thinly sliced
1/2 yellow bell pepper, stemmed, thinly sliced
Whisk the vinegar, olive oil, sugar, lime juice, salt, coriander, cumin, ancho chile and black pepper together in a large bowl. Add the red cabbage, green cabbage, carrot, jalapeño slices, and bell pepper pieces. Toss well to coat. Refrigerate for at least one hour before serving.
Note that this coleslaw can be made up to a day in advance without losing any of its crispness.
YIELD: approximately 4 servings