Alice Waters's Coleslaw
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1medium cabbage (about 3 pounds), outer leaves removed
- 1large jalapeño pepper
- ½small red onion, cut in half through the stem, peeled and thinly sliced
- 1cup loosely packed cilantro leaves, coarsely chopped
- 3 to 4tablespoons fresh lime juice
- 3 to 4teaspoons red wine vinegar
- ¼ to ⅓cup olive oil
- 1½teaspoons Maldon or other sea salt or more to taste
- ½teaspoon freshly ground pepper or more to taste
- Large pinch of sugar or more to taste
Nutritional analysis per serving (10 servings)
87 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 303 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5½ quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
- Step 2
Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.
Private Notes
Comments
This was the perfect light and crisp side dish to serve alongside fried chicken. I added some shredded carrots for color. I prepped all the ingredients the day before and mixed them together, but didn't dress the slaw until a few hours before serving. It turned out wonderfully! Easy to eat loads of.
This salad is the new coleslaw much better than the mayonnaise one of my grandmothers time...Fantastic!!
I make this with red and green cabbage and more lime, red wine vinegar and oil. I put it on cut up picee of avocado as an alternative to guacamole. Yummmm.
Made this coleslaw for a topping on grilled snapper tacos. The coleslaw stole the show!
This was a big hit at our dinner gathering! I added shredded carrots as another reviewer suggested. I was looking for a bit of sweet taste. So I swapped the red wine vinegar for apple cider vinegar and used a few drizzles of honey in place of the sugar. I found that it needed more dressing than the recipe called for. I used purple cabbage which gave everything a purple tinge. But it didn’t hurt the taste. This is a winner!
This is such a fresh, crisp, lightweight salad! It is wonderful on top of a taco! The dressing is delicious although the lime didn’t really come through. Next time I will zest the lime and add it to the dressing to enhance the flavor.