I hate wasting food, so when I have odd leftovers that need to be used up I tend to do one of two things: create a new recipe, or make soup. The soup usually works out, but every once in awhile I come up with a recipe thats pretty good. This is a recipe I made up using leftover cabbage, cilantro, and citrus that were on the shorter end of their shelf lives . I served this slaw with pork carnitas with the pork being from a loin roasted earlier in the week and the corn tortillas already in the pantry. I think it would be equally good with burritos or even, as they do at the River Pub in Marlinton WV (super great place, check it out if you are ever in the area), pulled pork BBQ. I’m not exactly sure of the recipe they used but I borrowed the basic idea and used ingredients I had on hand. Here it is.
- 1/2 head of cabbage, shredded
- 1 small purple onion, sliced thin
- handfull of cilantro, chopped
- 1tsp salt
- 1 Tbsp sugar
- fresh ground pepper, to taste
- 1Tbsp apple cider vinigar
- juice of 1 small orange
- juice of 1/2 lemon
- 1 tsp orange zest
- 1 clove garlic, pressed
- 1/4 cup mayo
- 1/4 cup sour cream
In a large bowl combine vinegar, orange and lemon juice, orange zest, salt, pepper, and sugar. Add onion, cabbage, and cilantro and toss to combine. Cover with plastic wrap and refrigerate 30 minutes.
Meanwhile, mix mayo, sour cream, and pressed garlic in smaller bowl, set aside. After 30 minutes, stir sour cream mixture into cabbage mixture and allow to rest, covered and refrigerated 1 to 24 hours. As with all cole slaw, the longer it sits, the better the flavors will meld. Enjoy!