Falcons Logo
The Maltose Falcons are:
1989, 1994, 1996, 1999, 2004, 2007
CALIFORNIA HOMEBREW CLUB OF THE YEAR!

(Presented by Anchor Brewing)
2009 Mayfaire Results!
Join The Falcons Today!
Search Site


Join the
Falcons' Yahoo Group

Our Group Page

Brewing and Tasting Monthly
HWBC
22836 Ventura Blvd.
Woodland Hills, CA


Like What You See? Ready To Brew Your Own Beer?
Join The Falcons Today!

Stop by the next Club Meeting or Shop Brew to taste some great beer. New Beer Testers Always Welcome!
Home » Food » Salads » Baja Slaw
Baja Slaw
By Peter Sheppard, The New Fermenting Gourmet

Mick Deering gave Peter this title, a kind of So-Cal coleslaw with south-of-the-border ingredients. It was a huge hit at the January meeting! This is an easy recipe since you don't have to slice all that cabbage and stuff to make it - you buy it pre-sliced.

Ingredients
1 lb pre-sliced Coleslaw Mix (cabbage, red cabbage, carrots)
1/2 lbs Broccoli Slaw Mix
3Radishes, sliced thinly
1fresh Pasilla Chile, seeded and cut into thin 2" strips
2Roma tomatoes, seeded and chopped
4Scallions, chopped with tops
1/2 cupchopped fresh Cilantro
1Lime, zested and juiced
4 TbspNatural Sugar
1/3 cupMalt Vinegar
1/3 cupMexican Mayonaise (with limón)
Cracked Black Pepper, to taste
1/2slice of Lime

Method

Combine the coleslaw mix, broccoli slaw mix, radishes, sliced chilies, tomatoes and onions together in a very large glass, or plastic, (non-reactive), bowl.

In a separate glass bowl combine the sugar, vinegar, citrus juice and zest and whisk well until sugar is dissolved.

Add the mayo and whisk into vinegar/sugar mixture until a smooth dressing is formed.

Add the chopped cilantro and dressing to the slaw mixture and toss together well.

Cover and chill overnight for flavors to "take".

Just before serving grind a bit more pepper, and squeeze fresh limejuice over the top, stir from bottom to top to blend the dressing well into the slaw.

Serve with grilled meats or as a great "salad" inside Grilled Tuna Steak Tacos! Yum!

CHEF'S NOTES: This is a variation of my Mom's classic picnic side dish. It uses the kind of ingredients you'd expect to find in a fish taco, not at a Minnesota BBQ!

EDITOR'S NOTES: If you want to do this from scratch, this is a good time to break out your mandoline or v-slicer to make short work of the cabbages, carrots and broccoli. Also to hold the dressing with less weeping, consider salting the cabbage ahead of time, draining, rinsing and drying in a spinner. This will help keep the dressing creamy and fresh longer.


Want to make your own beer at home? Get started on the right foot. Check out the Falcon's sponsoring shop, The Home Beer, Wine, Cheesemaking Shop. John Daume, proprietor, has been serving the home brewing and winemaking needs of Angelenos since 1972, over 30 years! (Falcon Members receive a 10% discount on supplies)
Looking for older Falcons' information?, The Westval Maltose Falcons Webpage (Locally cached) (The Original Falcon's Roost, prior to 1999)
Looking for a home wine making club in the Los Angeles area? Check out our sister club, The Cellarmasters, over 30 and still stomping grapes.