Cinco de Mayo has been a big event for us in the years passed. It’s a holiday that has usually involved waking up early to start cooking all sorts of Mexican goodies in preparation for our favorite humans to join us for bottomless margaritas & street tacos. & also way too much nacho cheese as it’s the one day a year we allow ourselves to purchase queso bueno. & hosting a Cinco get together was a tradition we kept alive for nearly five years. t’s a little bitter sweet this year. No large groups of friends to have over means no house usual house party, which is a bit of a reminder that we’re still settling in & building connections in our new home. But it’s even more reason to not let this day fall by the waste-side, and have a good quality fiesta at our house. Just us & the chiweens, which is a pretty perfect Sunday in my book.
Somethings remained the same - Jordan handled the grilling & I focused on everything else. Chips & dips & margaritas - the fun stuff! For the main course I’m virtually off the hook except for something moderately healthy to go with our street tacos. So I focused all of my efforts on one crunchy & creamy Mexican Coleslaw. A salad so refreshing and tasty that you’ll want to make it to accompany any taco night at home all summer long.
It’s made like any traditional coleslaw - with mayonnaise to keep things creamy. My off the cuff version is equal parts mayo and sour cream for a tangy twist, and the vinegar is replaced with fresh lime juice. Spice is king at our house, so a minced up jalapeno is then mixed right in. All together, it’s a creamy dressing that’s nothing but bright and flavorful, and the perfect thing to tie in some yummy Mexican flavors to a regular ol’ coleslaw.
Me enjoying next day Mexican slaw after a Monday gym sesh. Those jalapenos sitting in the salad overnight definitely kicked up the spicyness!
Coleslaw is great because of the cabbage. Even when sliced up nice and thin it’s able to hold it’s crunchy texture after being tossed in dressing. & never fails to feel refreshing served up fresh out of the fridge cold. I added in black beans, corn, red onion, and scallions, each making it feel like perfect Cinco grub.
A family fiesta is what I’ll call it this year, and it was perfect. Also that subtle reminder that we’re still grounding ourself and building ties here in Tacoma. I’m so grateful for the memories I have of us with our friends in Arizona, and of course a part of me wishes we were able to spend the day with them. & in that same regard I look forward to re-building a strong friend group in our new home, and also so thankful that all the people needed for a high-caliber fiesta are right here in my household. & for that I am the most grateful
For the Coleslaw
1/2 c. mayonnaise
1/2 c. sour cream
1 jalapeno, minced
juice of half a lime
2 tbsp fresh cilantro, finely chopped
1/4 tsp garlic powder
2 tbsp your favorite salsa
Salt & pepper
1 head of green cabbage, thinly sliced
1 can of corn kernels, drained and rinsed
1 can of black beans, drained and rinced
1 quarter of a red onion, finely diced
4 scallions, thinly sliced
Start by making the dressing. Add the mayo and sour cream to a small bowl, stirring the two together. Next add lime, cilantro, jalapeno, garlic powder, salsa, and a pinch of both salt & pepper. Stir together so that all of the ingredients are incorporated to make a dressing free of lumps and clumps. Give it a taste to make sure its not bland, adding more of anything you like. Place it in the fridge while you finish the salad.
Add the cabbage a large serving bowl along with the corn, beans, onion, and scallions. Add in about a half cup of the dressing, stirring it all together to coat all of the vegetables and add in more dressing a tablespoon at a time if needed. Essentially keep adding in dressing until the coleslaw is dressed to your preference. Keep it chilling in the fridge until you’re ready to eat.
