Alice Waters' Coleslaw
|3 lbsGreen cabbage; outer leaves removed|
|1/2 smallRed onion; cut in half through the stem and thinly sliced|
|1 cupCilantro; coarsely chopped|
|1 largeJalapeno peppers; seeded and finely chopped|
|1/3 cupolive oil|
|4 tbsLime juice; fresh|
|4 tbsRed wine vinegar|
|pinchSea salt; maldon or other sea salt (see note)|
|pinchPepper; to taste|
|pinchSugar; to taste|
Alice Waters' Coleslaw Preparation
Finely shred the cabbage.
Place shredded in a very large bowl or pot (you'll have about 5 1/2 quarts).
Add the onion, cilantro, and jalapeno and toss to mix.
Sprinkle with the oil, lime juice, vinegar, 1 1/2 tsp salt, 1/2 tsp pepper, and the sugar. Toss to coat.
Let the slaw sit for 1 hour, tossing occasionally.
Drain. Taste and adjust seasonings.
Wait another hour before serving at room temperature.
Maldon sea salt from England, rated highly by many chefs, has bright taste and flaky, soft crystals. The texture goes when it melts, of course. Kosher salt will also work.
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