West Texas posole slaw
In far West Texas and Northern New Mexico, cabbage and radish slaws are a common accompaniment to meals. In my first cookbook, I featured a recipe that combined green cabbage with sliced radishes drenched in a tangy poblano-chile buttermilk dressing.
Many years ago, when working with some East Coast food writers on a Texas media project, one told me on a research trip to El Paso, she’d had a cabbage and radish salad at a backyard barbecue. It was a crisp and refreshing accompaniment to hearty meats, she said.
While I hadn’t . . .
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