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Carrot Pepper Salad with Tex-Mex Ranch Dressing

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Carrot Pepper Salad

“This brightly colored garlicky slaw tastes great with grilled chicken and pork,” writes Robb Walsh in “The Tex-Mex Grill and Backyard Barbarcoa Cookbook.”

The dressing makes all the difference. “Homemade ranch dressing is vastly superior to — and a whole lot cheaper than — the stuff they sell in bottles at the grocery store,” Walsh writes. “I make this stuff in a plastic quarter container and keep it in the refrigerator. My kids slather it all over everything.”

Carrot Pepper Salad

4 cups grated carrots
2 cups finely chopped red bell pepper
1/2 cup Tex-Mex Ranch Dressing (recipe follows)
3 gloves garlic, minced
Salt, to taste
Pepper, to taste
Fresh cilantro sprigs, for garnish

Put the grated carrots and the chopped bell pepper in a mixing bowl. In a small bowl, combine the ranch dressing and the garlic, and mix well. toss the vegetables with the dressing. Add salt and pepper to taste. Allow to marinate in the refrigerator for an hour or more. toss well and garnish with cilantro sprigs.

Makes about 6 cups.

From “The Tex-Mex Grill and Backyard Barbarcoa Cookbook” by Robb Walsh

Tex-Mex Ranch Dressing

1/2 cup sour cream
1/2 cup mayonnaise
1 cup best-quality buttermilk
1/2 cup minced red onion
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground Mexican oregano
1/4 jalapeño, minced
2 green onions, thinly sliced
Salt, to taste

In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, red onion, garlic, thyme, oregano, jalapeño and green onions. Salt to taste. Cover and chill. The dressing will keep for about a week.

Note: Seed the jalapeño if you want to cut the heat.

Makes about 3 cups.

From “The Tex-Mex Grill and Backyard Barbarcoa Cookbook” by Robb Walsh

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