My go-to response is Mexican (think the general family of foods, not terribly country specific).
I love pupusas, arepas and enchiladas. I'm a sucker for plantains, both tostones and maduros.
There are just two things that make me nervous: the overabundance of cheese and fried foods and the the lack of fresh vegetables.
This coleslaw is one small attempt to rectify that problem and convince myself that fresh vegetables can make their mark in my Mexican cooking. It's loaded with fresh vegetables. I kept mine simple with cabbage, red onions, cilantro, and red and yellow peppers. However, the Rebar recipe called for jicama and carrots chopped up as well. I'm sure it's a delicious combination, but I was trying to simplify my cooking night.
It was the perfect contrast with the heavier, cooked dishes I served it with. Each bite was fresh and crunchy. I was immediately a fan.
What about you? One cuisine for the rest of your life. What would you choose?
recipe adapted from The Rebar Cookbook
I used less than half of the dressing recipe to cover the coleslaw. This made enough for dinner for 10 (it was served as a side dish), and I still had leftovers for a few days.
juice and zest of 1 lime
3 tablespoons rice wine vinegar
1 tablespoon honey
1 garlic clove, minced
1/2 teaspoon salt
2 jalapeno peppers, seeded and minced
1/2 cup buttermilk
1/2 cup mayonnaise
1/2 head green cabbage
1/2 head red cabbage
1 red pepper, diced
1 yellow pepper, diced
1 red onion, diced
1 bunch cilantro, stemmed and chopped
Blend the dressing ingredients together in a small jar, shaking to combine. Adjust the seasoning as desired and set aside.
Core the cabbages and finely shred them. In a large bowl, add in the cabbage, peppers, onions, and cilantro and toss. Stir in the dressing.
Let sit for 30 minutes and toss again before serving.