Stephanie had invited Wendy and me to share Nicole’s enchiladas and the evening with them. I, also from out west, love Mexican food and wanted to bring a salad that would nicely compliment the dish of the night. The problem being that I was only in town for three days trying to fit in visits to my favorite spots into a weekend already filled with lots of socializing. So the salad had to be simple. My inspiration for the cole slaw (I almost typed cole’s law which would have made Jeremy smile, see Nutshelves and escape goats: The art of appreciating student writing) was the cabbage and fish sauce served over the best fish tacos I’ve tasted. They’re served at Lone Star Taqueria, a great little taco shack in Salt Lake City. The Lone Star fish sauce is a pale green sour cream-based sauce. Mine is a chipotle sauce, so I didn’t really mimick it much. What I did take was the slight fish taste by adding the anchovies.

I’m often surprised by how much better a dish is when I let my intuition, sense of complementary flavors and fresh food make the dish. I add some things together, then adjust and taste until its just right. I’m glad to hear the dish was a success and that Bryan got some good Mexican food cravings satisfied.

One note: I knew when I wrote down the recipe for Bryan that I had missed something. I forgot to mention that I put a small minced jalapeno in with the vegetables.