Alice Waters's Coleslaw
Published April 10, 2004
- Total Time
- 2 hours 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium cabbage (about 3 pounds), outer leaves removed
1 large jalapeño pepper
½ small red onion, cut in half through the stem, peeled and thinly sliced
1 cup loosely packed cilantro leaves, coarsely chopped
3 to 4 tablespoons fresh lime juice
3 to 4 teaspoons red wine vinegar
¼ to ⅓ cup olive oil
1 ½ teaspoons Maldon or other sea salt or more to taste
½ teaspoon freshly ground pepper or more to taste
Large pinch of sugar or more to taste
Nutritional analysis per serving (8 to 12 servings)
9 grams carbs; 94 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 308 milligrams sodium; 2 grams protein; 5 grams sugar
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 5 ½ 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.
Best slaw I’ve ever had! It’s light and crisp, and just loaded with flavor. I mixed up the dressing first, with extra lime juice, added in the jalapeños and red onion and let that sit while I sliced the cabbage. I used a very fresh locally farm-grown green cabbage which is SO different than the bowling balls you get at the grocery store. This cabbage was CRISPY! To that I added a bit of red cabbage (alas, store bought) and some julienned carrots. I used my new julienne-ing tool for that. Then I poured the dressing over all and tossed. I found it delicious right away, no need to let it sit!
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!