Meadows CC April 2019 Newsletter P1_MCC79088 April Newsletter | Page 7

LETTER FROM FOOD AND BEVERAGE CARIBBEAN SLAW WITH LIME VINAIGRETTE Slaw • 3 cups White Cabbage (shredded) • 1 ½ cups Jicama (shredded) • 1 ½ cups Red Onion (thin julienne) • ¾ cup Cilantro Leaves (rough chop) Method Mix all ingredients together. Lime Vinaigrette • 3 fl oz Lime Juice • 6 fl oz Blended Olive Oil Canola Oil • 1 ½ tbsp Salt & Pepper Mix Method Dissolve Salt & Pepper mixture in Lime Juice. Then slowly add olive oil canola oil blend while whisking Lime Juice. Vinaigrette should be incorporated. After incorporating the vinaigrette, and you have a blender, pour vinaigrette into blender, and mix for 45 seconds. Add vinaigrette to the slaw, to taste. This is a nice recipe for the summer. It can be put on sandwiches, burgers, tacos, or just served on the side of an entrée. Joe Albers Executive Chef [email protected] 7