Costa Rican Coleslaw Nyt Cooking Sam Sifton Recipes

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COSTA RICAN COLESLAW

Here is a version of a recipe I learned from Chris Schlesinger and John Willoughby, in their indispensable guide to beachfront cooking, ''Let the Flames Begin.'' It has been central in my summer cooking repertory for more than a decade. Opinions may vary on the idea of hearts of palm and avocado in a coleslaw, but only until this dish is eaten.

Provided by Sam Sifton

Categories     side dish

Time 2h10m

Number Of Ingredients 11



Costa Rican Coleslaw image

Steps:

  • In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
  • Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
  • Put the diced tomatoes into a small, nonreactive bowl and add to them the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
  • Pour the dressing over the slaw and mix to combine. Serve immediately, or cover again and place in the refrigerator for up to 2 hours before serving.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 12 grams

2 cups fresh orange juice
1 1/2 tablespoons ground cumin
1 small head of green cabbage, cored and sliced thin
1 small head of red cabbage, cored and sliced thin
2 medium carrots, peeled and sliced into thin strips
1 jar or can hearts of palm, 12-14 ounces, drained and sliced into thin strips
1 large avocado, peeled, pitted and sliced thin
1 medium tomato, seeded and cut into a fine dice
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

COSTA RICAN COLE SLAW

This recipe is perfect for a beach front cooking party. It's based on a recipe in the New York Times.

Provided by PanNan

Categories     Costa Rican

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11



Costa Rican Cole Slaw image

Steps:

  • In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
  • Meanwhile, combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
  • Put the diced tomatoes into a small, nonreactive bowl and add the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
  • Pour the dressing over the slaw and mix to combine. Can be served immediately, or covered and placed in the refrigerator for up to 2 hours before serving.

Nutrition Facts : Calories 137.5, Fat 8.1, SaturatedFat 1.1, Sodium 155.2, Carbohydrate 16, Fiber 5.1, Sugar 8.1, Protein 3.2

2 cups fresh orange juice
1 1/2 tablespoons ground cumin
1 small head green cabbage, cored and sliced thin
1 small head red cabbage, cored and sliced thin
2 medium carrots, peeled and sliced into thin strips
12 ounces hearts of palm, drained and sliced into thin strips
1 large avocado, peeled, pitted and sliced thin
1 medium tomatoes, seeded and cut into a fine dice
3 tablespoons red wine vinegar
kosher salt & freshly ground black pepper
1/4 cup extra-virgin olive oil

SPICY COLESLAW

This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.

Provided by Sam Sifton

Categories     easy, quick, editors' pick, side dish

Time 10m

Yield Serves 6

Number Of Ingredients 9



Spicy Coleslaw image

Steps:

  • Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
  • In a separate bowl, whisk together the remaining ingredients.
  • Pour the dressing over the cabbage and toss. Season to taste.
  • The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 7 grams, TransFat 0 grams

1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank's, or to taste
Kosher salt
Freshly ground black pepper

COSTA RICAN COLESLAW NYT COOKING SAM SIFTON

Number Of Ingredients 1



Costa Rican Coleslaw NYT Cooking Sam Sifton image

Steps:

  • refrigerate to keep crunchy before adding dressing

1 bunch add jicama if available

CARIBBEAN ISLAND COLESLAW

After trying a similar version of this coleslaw while visiting the island of St. Kitts, I returned home and wanted to make it myself. I've taken it to so many events, and it's always a hit. -Noreen McCormick Danek, Cromwell, Connecticut

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10



Caribbean Island Coleslaw image

Steps:

  • Place the first 5 ingredients in a serving bowl. In a small bowl, combine remaining ingredients. Pour over slaw mix; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 305 calories, Fat 26g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.

2 packages (14 ounces each) coleslaw mix
1 cup unsweetened pineapple tidbits
1/2 cup sweetened shredded coconut
1/2 cup golden raisins
1/2 cup finely chopped sweet red pepper
1-1/2 cups mayonnaise
1/2 cup unsweetened pineapple juice
3/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper

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