We began at one restaurant. After waiting 15 minutes, for nothing (not even a glass of water), we decided to leave. I'm always hesitant to force Ron to leave. I feel bad. But, I've also come to learn that if you have a bad experience within mere seconds of arriving/sitting down, the rest of the experience is going to be terrible and you are better off leaving right away.
So, we went to restaurant #2. Within seconds, I knew this place was going to be a bust, but I still felt bad about making Ron leave restaurant #1. So, in we went. Without going into the revolting details (this is a food blog, I am about to talk about food), I will give a brief list as to why this was the worst dining experience ever:
- Bare feet
- No vegetables
- Terrible, terrible service
- Raw meat (for other diners as well)
- In addition to #5, inedible food due to poor quality and dirty dishes
Don't worry. I spoke up. We didn't pay.
This slaw was delicious and perfect for a BBQ. Much healthier than the creamy slaw that is normally served with cabbage. However, I would recommend finishing it all in one day. The leftovers were mushy! I added one shredded carrot and some chili lime almonds to the mixture (gave it a nice little kick) but cashews would work just as well.
adapted from Food Network
- 1 cup plain yogurt (I used FF)
- 3 Tbsp lime juice
- 2 Tbsp cider vinegar
- 2 Tbsp sugar
- 1 Tbsp chopped cilantro leaves
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 cups shredded or julienned jicama
- 1/2 bunch green onions, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 carrot, shredded
- 1/3 c almonds or cashews (optional)
- Combine yogurt, lime juice, cider vinegar, sugar, cilantro, cumin, s & p and whisk to combine. Put in fridge for at least 30 minutes to allow flavors to develop.
- When ready to serve, combine the jicama, green onions, red bell pepper and carrot in a large bowl and add the dressing.
- Toss gently but thoroughly to combine.
- Season with additional s & p and add nuts, if desired.
- Serve immediately.