College Cooking Tips
Other than that fun lively spirit we all love, to cooks, zest is the very thin colored layer on the surface of citrus fruits; mainly lemons and limes. There is a kitchen tool called a "zester" but you can still "harvest" the zest with the finest of graters. If you're in a pinch, use a very sharp knife and slice surgically thin layers off the surface of the fruit not taking any of the white rind just under the zest. Mince that all up very fine and you've got zest! It adds a depth of flavor you can't get any other way. Recipes that call for it taste somewhat hollow without it.
Cilantro-Lime Cole Slaw
Wisk together in a large bowl:
- ½ cup mayo
- 1/2 cup sour cream
- 3 Tbs. (or more) fresh lime juice
- 1-1/2 tsps. lime zest
- 1 Serrano chili, seeded and minced
- 2 garlic cloves, pressed
- 1/3 cup chopped fresh cilantro
Add to bowl:
- 8 cups thinly sliced green cabbage (1 medium sized head of cabbage)
- 4 green onions, (can substitute any onion on hand) minced (about 1/4 cup)
Toss ingredients together.
Season with salt and pepper.
It's best if you can let this salad meld in the refer for a few hours before serving.