I posted the brisket recipe that I developed just today. While I was thinking about what to serve with the brisket, I thought that something creamy, but also crisp and cool to go with the tacos would be a great side dish.
Yield - 12 - 1 cup servings
Temperature - not applicable
Time - 30 minutes
Difficulty - Easy
Ingredients:
5 cups shredded green cabbage
5 cups shredded purple cabbage
1 cup julienned poblano peppers (2 peppers cut into thin strips, approximately 2 inches long).
1 1/2 cups chipotle ranch salad dressing
Mix all the ingredients together and let stand, covered in the fridge for 2 hours.
You can also add 1 cup of grated carrots, if you like. This is delicious, crisp, cool, spicy and very satisfying.
From the heart of my purple kitchen to you,
Enjoy!!!
Susan
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