The Milwaukee Post

May 25, 2018 • Milwaukee County Post • 13 Advertise in the Milwaukee Post's DINING OUT GUIDE. • Reach over 10,000 homes in Milwaukee County. • Feature specials, unique menu items, coupons, new staff or anything that will enhance the diner's experience in your restaurant. • Make your ad eye-catching, add color. Ask your sales representative about this low additional rate. • Your ad will run alongside a monthly reader contest, creating high readership. Deadline: Tuesday prior to publication Publishes: Weekly in the Milwaukee Post Reserve your ad space today! Call: 414-744-6370. Connect with customers looking for a great place to eat. 260647034 Winner is CONGRATULATIONS TO Max Swier of Milwaukee Winner of May's $25 Dining Out Gift Certificate! Winner must claim prize by calling the Milwaukee Post by noon, Friday, June 1st, 2018. No exceptions. Milwaukee Co. Post 414-744-6370 Ext. 17 Coleslaw with Green Chile Dressing Prep time: 20 minutes Servings: 6 1 1/2 cups mayonnaise 1 cup sour cream 3/4 cup Rio Luna Organic Diced Green Chiles, drained 6 tablespoons apple cider vinegar 2 tablespoons Dijon mustard 2 tablespoons Sriracha sauce 2 tablespoons agave nectar 2 cups shredded napa cabbage 1 cup shredded red cabbage 1 cup shredded carrots 1/2 cup thinly sliced white onions 2 1/4 teaspoons kosher salt, plus addi- tional, to taste 1/2 teaspoon ground black pepper, plus additional, to taste In medium bowl, whisk mayonnaise, sour cream, chiles, apple cider vinegar, Dijon mustard, Sriracha and agave nec- tar until well blended. In large bowl, combine napa cabbage, red cabbage, carrots, onions, salt and pepper. Add mayonnaise mixture; toss until well coated. Season with additional salt and pepper, if desired, to taste. Tip: Coleslaw can be prepared ahead of time and refrigerated up to 1 day. Toss before serving. Tantalizing toppings for tasty tacos When it comes to supplying fiesta foods that fit almost anyone's taste, tacos are a go-to party favorite. That is because it can be fun for partygoers to customize their own tacos while making food prep easier and less hands-on for hosts who don't want to spend a lot of time in the kitchen. However, trying to list all the possible taco-topping options can be an over- whelming task for many hosts. Along with your choice of taco filling, consider these toppings when building the perfect taco bar at your next fiesta: ■ Shredded cheese ■ Sour cream ■ Beans (black, pinto or refried) ■ Salsa ■ Shredded lettuce ■ Rice ■ Rio Luna Organic Peppers ■ Chopped tomatoes ■ Chopped onions ■ Diced avocado or guacamole ■ Sliced black olives ■ Corn ■ Cilantro ■ Lime wedges Coleslaw with green Chile Dressing FOOD Festive fiesta flavor continued from Page 12

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