We had somewhat unorthodox meatball sandwiches last night. The meatballs were leftover chipotle meatballs from Rick Bayless’s recipe. I made my usual cilantro-lime coleslaw, and we had halved meatballs with coleslaw on toasted hamburger buns. Highly recommended.
Roots and Grubs
The home of Matthew Amster-Burton
Cilantro-lime coleslaw recipe, por favor.
It’s from Cook’s Illustrated. Here’s the recipe.
Buttermilk Coleslaw with Green Onions and Cilantro
7/2002
Serves 4
1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
table salt
1 medium carrot, peeled and shredded on box grater
1/2 cup buttermilk
2 tablespoons mayonnaise
2 tablespoons sour cream
1 tablespoon minced fresh cilantro leaves
1 teaspoon lime juice
1/2 teaspoon granulated sugar
2 scallions, sliced thin
1/8 teaspoon ground black pepper
Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
Stir buttermilk, mayonnaise, sour cream, cilantro, lime juice, sugar, scallions, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)
I made turkey meatballs the other night, which I always do when I make spaghetti – they come out so tender. But this time I just wanted them plain, and I didn’t feel like messing with a frying pan, so I baked them. UGH. They got done but stayed this disgusting white color. No taste, either, guess it’s the sauce that makes them good. I ended up browning them in butter and adding some broth and cream for a sauce. So much for a low fat dinner.