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
3	Radishes, sliced thinly
1	fresh Pasilla Chile, seeded and cut into thin 2" strips
2	Roma tomatoes, seeded and chopped
4	Scallions, chopped with tops
1/2 cup	chopped fresh Cilantro
1	Lime, zested and juiced
4 Tbsp	Natural Sugar
1/3 cup	Malt Vinegar
1/3 cup	Mexican Mayonaise (with limón)
	Cracked Black Pepper, to taste
1/2	slice of Lime

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.