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Crispy Cilantro Coleslaw
Yield: 4 servings
The chopped cilantro that’s folded into this “pickled” coleslaw contributes to its terrific variety of flavors. Its cool tanginess plays perfectly off almost any chili. I love it on tacos, too, where it’s a bright counterpoint to rich savory fillings. The coleslaw is good both when freshly made and when it has been refrigerated for a day or two; in fact, it’s best when prepared a day ahead. I have served it both chilled and at room temperature.
¼ cup olive oil
¼ cup cider or white vinegar
2 Tablespoons sugar
4 cups shredded cabbage
1/3 cup coarsely chopped fresh cilantro
2 Tablespoons minced jalapeno chile
¼ cup chopped onion
- 1. Place the oil, vinegar, and sugar in a small saucepan over law heat. Bring to a simmer and cook, stirring, until the sugar dissolves, about 5 minutes. Remove from the heat.
- 2. Combine the cabbage, cilantro, jalapeno, and onion in a bowl. Drizzle the warm salad dressing over the mixture and toss well.
- 3. For the best flavor, prepare this 1 day ahead; cover and refrigerate. If you’re short on time, allow it to sit for at least 1 hour at room temperature, and then serve.
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