20 Oct Dr. Sheldon’s Recipes – Alice Waters Coleslaw
This is a fresh, delicious slaw nothing like the store-bought, goopy stuff filled with mayonnaise. It’s a perfect recipe for any time and goes well with tacos, barbecue or just as a salad. It’s also perfect for a potluck or party since it should be made ahead of time and feeds a lot of people. Alice Waters’s recipe calls for all green cabbage, but I like a mix of red and green.
Alice Waters Coleslaw
- 1 medium green cabbage (about 3 lbs), outer leaves removed. (Or 1.5 lbs green, 1.5 lbs red)
- 1 jalapeño, seeded and chopped finely
- 1/2 small red onion, cut in half, peeled and sliced thin
- 1 cup cilantro leaves, chopped
- 3-4 TBSP fresh lime juice
- 3-4 TBSP red wine vinegar
- 1/4 -1/3 cup olive oil (I like a scant 1/4 cup)
- 1 1/2 tsp coarse sea salt or kosher salt
- freshly ground pepper
- large pinch of sugar or more to taste (I use about 1 TBSP)
- Quarter the cabbage through the core. Cut out the core. Cut the quarters crosswise in half, then finely shred with a sharp knife. Put in a very large bowl.
- Add the jalapeño, onion and cilantro. Mix well.
- In a separate small bowl, whisk together the lime juice, vinegar, olive oil, salt, pepper and sugar.
- Pour over the vegetables and mix well. Let the slaw sit for an hour at room temperature, tossing intermittently. Adjust seasonings. (It may need more vinegar or salt.). Serve at room temperature. Or refrigerate overnight and bring to room temperature before serving.