Slawsa

Here we are, on the day of the Taco Experience. Since I'm in charge of the fish, I made some slaw/salsa for the topping last night.

I cribbed most of the recipe from the Bluphie's black bean and corn salsa, but I left out the black beans and added some red cabbage in place. The original recipe wasn't citrus-y enough for my taste, so I also put more lemon juice as well as calamansi vinegar. Also no cilantro, but you knew that.

Luke's Slawsa:

¼ red cabbage, run through the mandolin
½ c corn kernels
1 small onion, diced
about a teaspoon of ground chipotle
a clove of garlic, smashed
2 t olive oil
2 T calamansi vinegar
1 lemon's worth of juice
½ t cumin
salt + pepper

Stick everything in a mason jar. Shake it up. Let it marinate overnight.