Deborah Schneider

Spicy Coleslaw

Preparation info

  • Difficulty

    Easy

  • Makes

    5 cups

    coleslaw.

Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Don’t serve soggy slaw—this one needs to be crisp and fresh to add zip to your tacos. You can prepare the vegetables ahead of time, make the dressing separately, and toss with salad a few minutes before serving.

Ingredients

  • 3 cups thinly sliced green cabbage
  • 1 cup thinly sliced red cabbage
  • ½ cup grated carrot
  • ½ serrano or—for less heat—jalapeño chile, stemmed and minced (about 1 tablespoon)
  • 2 tablespoons minced red bell pepper
  • ½ cup minced red onion
  • 1 bunch cilantro, chopped (about ½ cup)
  • 1 tablespoon fresh-squeezed lime juice
  • 2 tablespoons fresh-squeezed lemon juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • ½ teaspoon salt

Method

  1. In a bowl, combine the cabbages, carrot, chile, bell pepper, onion, and cilantro. In a separate bowl, stir together the remaining ingredients to make the dressing. Just before serving, toss the dressing into the vegetables and use quickly.

© 2010 All rights reserved. Published by Abrams Books.