I've been wanting to do the Baja slaw for a while. I got the idea from a local favorite restaurant. They no longer serve the baja slaw, so I was very sad to see it go, however I feel this is the perfect opportunity to perfect my own. Let's just say this is a slight variation or twist on 'their' recipe ;) I think this slaw is very versitile-by itself, as a side dish, as a salad, or used as a garnish if you'd like.
Sherry Berry's Baja Slaw
1/2 red cabbage
1/2 green cabbage
1 red onion
2 1/2 carrots
3/4 cup of fresh cilantro
1/2 jicama root, julienned (optional)
Directions:
Coarsely chop the red and green cabbage.
Cut up the red onion, . . .
Grate the carrots, . . .
and cut (or chop) the cilantro.
Toss all ingredients in a large bowl.
Toss in a cranberry orange (or similar) vinaigrette dressing. I used about a 1/4 cup.
Let slaw sit in fridge for about ten minutes for flavors to settle.
This Baja slaw is a delicious pair with a steak, grilled chicken or barbecue (ribs, sausage, brisket, etc.) and has quickly become a summer grilling accomplice, so this may not be the last time you see the slaw, or variations of it in this blog.
Now let's get to grillin'!
1. Pick a nice cut of meat- (below are my recommendations, but I chose a NY strip this time.)
- Steak: Porterhouse, flank, filet mignon, strip, tenderloin, bone-in ribeye or a T-bone.
- Chicken: Grilled or smoked chicken quarters, drumsticks, breasts, or thigh filets.
- Fish: Grilled salmon, halibut, sole, seabass, tuna steak, or snapper.
2. Marinate meat overnight. I chose to use a McCormicks Grill Mates steak seasoning, but you may use onion powder, chopped garlic gloves, and pepper in lieu of prepared seasoning. I rubbed the marinade over the steaks, and poured a 1/2 cup of vinegar over them and let sit overnight covered in the fridge. You can marinate for as little as 30 minutes if you wish; Just allow time for the flavors to marry. Puncture the steak(s) with a fork many times on each side (50-60 punctures on each side will suffice.)
3. Heat the grill to 375, and grill steak(s) for 7-10 minutes on each side. For desired internal tempertures, depending on how you want your steak prepared, you may use a meat thermometer. You may also baste the steaks with a steak sauce after flipping each side.
4. Once steaks are done, serve with a side of Baja slaw, and you're ready for a backyard barbecue (or dinner party indoors- where there's no mosquitos...lol)
*Cranberry Orange Vinaigrette
- 1/4 cup cranberry juice concentrate
1/4 cup orange juice concentrate
1/4 cup red wine vinegar
1/4 cup olive oil
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
Combine all ingredients in a jar, shake well, and pour over salad (or slaw in this case). Refridgerate for up to five days. Always shake well before serving.
