Cabbage has never really been a go-to food for me. I’d last ten seconds on a cabbage soup diet, I don’t care for stuffed cabbage, and at restaurants, I’d accept the side of coleslaw that came with a meal as being a mere garnish. At very few restaurants, I’d actually eat it, as long as it wasn’t drowning in mayo and didn’t look like something that resembled paste with carrots. Very few places get coleslaw right.
While I was sorting through a stack of magazines, I found a recipe for jalapeno-lime slaw, and things started to look up for my relationship with cabbage. This is very simple to put together and made a really great topping for some shrimp tacos. I’m sure it would be great as a side dish at any cookout or even as a burger topping. It does need to chill in the refrigerator for at least an hour, so you’ll need to plan ahead. Sitting longer than one hour seems to only make it better, so there’s no harm in making it ahead.
1/3 C. fresh lime juice
1 tsp. sugar
3/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper
3 Tbs. olive oil
1/2 C. thinly, vertically sliced red onion
1/2 C. coarsely chopped fresh cilantro
1 16 oz. package carrot and cabbage coleslaw
4 jalapeno peppers, halved crosswise
Combine first four ingredients in a large bowl and whisk to combine.
Gradually add the olive oil, whisking constantly.
Add the onion, cilantro, and coleslaw to the bowl.
Cut the jalapenos in thin, crosswise slices and add to the onion mixture.
Toss the mixture to coat thoroughly.
Cover and chill for at least one hour before serving.
Makes 8 servings (3/4 C. per serving).
Source: slightly adapted from Cooking Light, July 2011