I make the same Corned Beef & Cabbage every year. Year after year. It’s that good. But every now and then, I’m up for a bit of a change and this year was it. Even this Grandma wants to be a bit “trendy” once in awhile, if there is such a thing as a “trendy” Corned Beef.
Slow cooked to perfection, this fall off the bone, tender pork was featured in “Slow Cooker Redeemed” in the New York Times. “It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas…” I made you wait for it, yesterday, when I posted the Vaguely Vietnamese Slaw recipe, and I hope you’ll think these Tacos are worth that little delay.
I’ve kind of fallen in love with this recipe, which is just a component in a meal to come. So I guess it’s a “teaser” recipe. Bright and crunchy with a Vietnamese “flair” this is a marvelous slaw to serve with all kinds of things.
This Red Cabbage and Carrot Slaw practically screams fall – punctuated with sweet-tart chewy dried cranberries, a little extra crunch from the almonds and a zing from the cumin and mint, it really leans more towards Moroccan cuisine than Mexican or Asian or “good ‘ol” American like some of my other slaws. The flavors, though, adapt to a number of cuisines!
While my favorite cole-slaw happens to be a tangy/sweet Vinegar based one, there are times a creamy cole-slaw fits the bill. I decide based on what I’m serving and who’s going to be eating. Frankly a lot of my family likes the creamy version more!
This is an adaptation of Connemara Soup from the Simon Pearce Restaurant in Vermont. A rich tomato soup flavored with bacon (or as I did today, Corned Beef) and brimming with tomato, potatoes and healthy cabbage. If you’ve made a Corned Beef Dinner, a little left over Corned Beef and the vegetables can be diced up to make this tasty soup. Best of all, you can use some of that broth* from the Corned Beef Dinner, defatted, of course.