Alice Waterss Cole Slaw Recipes

Steps:

• 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 1/2 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. Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.

Steps:

• Quarter cabbage thru core; cut out core. Cut quarters crosswise in half; finely shred, using sharp knife. Place cabbage in v. large bowl. Cut open and deseed jalapeno. Dice fine. Add jalapeno, onion, and cilantro to cabbage and toss. Sprinkle with lime juice, vinegar, oil, salt, pepper, sugar, and toss. Let stand for 1 hour, tossing occasionally. Drain, taste and adjust seasonings. Wait 1 hour. Serve room temperature.

Steps:

• Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred into thin strips, using a sharp knife. Place the shredded cabbage in a large bowl.
• Cut open the jalapeño, discard the seeds and chop it fine. Peel and finely slice the apple and the onion. Coarsely chop the cilantro.
• Add diced jalapeño, sliced apple, sliced onion and chopped cilantro to the cabbage and toss to mix. Add the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
• Let the slaw sit for 15 minutes, then mix again. Taste and adjust the seasonings.