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]
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