Mexican Cabbage Slaw (6-8)

This recipe from Samin Nosrat accompanies her Pork Tacos but could be served alongside many things.

Mexican Cabbage Slaw (6-8)
Print Recipe
Mexican Cabbage Slaw (6-8)
Print Recipe
  1. Quarter the cabbage through the core. Use a sharp knife to cut the core out at an angle. Thinly slice or shred the rest of the cabbage and put in a colander set inside a large salad bowl. Season with two generous pinches of salt, to help draw out water, and toss the slices. Set aside.
  2. In a small bowl, toss the sliced onion with the lime juice and let it sit for 20 minutes to macerate. Set aside.
  3. After 20 minutes, drain any water that the cabbage may have given off – sometimes there will be none. Put in the bowl and add the jalapeño, coriander and macerated onion – but not its lime juice yet. Dress the slaw with the vinegar and olive oil. Toss well to combine.
  4. Taste and adjust the seasoning, adding the lime juice used for macerating, and salt as needed. When your palate zings with pleasure, it’s ready. Serve chilled or at room temperature. You can store leftover slaw, covered in the fridge, for up to two days.
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