Alice Waters's Coleslaw
- Total Time
- 2 hours 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 12 servings
- 1medium cabbage (about 3 pounds), outer leaves removed
- 1large jalapeño pepper
- ½small red onion, cut in half through the stem, peeled and thinly sliced
- 1cup loosely packed cilantro leaves, coarsely chopped
- 3 to 4tablespoons fresh lime juice
- 3 to 4teaspoons red wine vinegar
- ¼ to ⅓cup olive oil
- 1½teaspoons Maldon or other sea salt or more to taste
- ½teaspoon freshly ground pepper or more to taste
- Large pinch of sugar or more to taste
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
87 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 7 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 2 grams protein; 303 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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 5½ 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.
- Step 2
Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.
Private Notes
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Cooking Notes
Nancy
This salad is the new coleslaw much better than the mayonnaise one of my grandmothers time...Fantastic!!
Jeanette
This was the perfect light and crisp side dish to serve alongside fried chicken. I added some shredded carrots for color. I prepped all the ingredients the day before and mixed them together, but didn't dress the slaw until a few hours before serving. It turned out wonderfully! Easy to eat loads of.
Diana
I make this with red and green cabbage and more lime, red wine vinegar and oil. I put it on cut up picee of avocado as an alternative to guacamole. Yummmm.
Jessica
Made this tonight for the first time and it was a big hit, served along side pizza from the outdoor pizza oven, excellent Crisp and light accompaniment.
Yotchan
1/4 cup = 4 tablespoons
tal
Made this coleslaw recipe for the first time and will definitely make again. My dish could have used a bit more sugar. Also, next time, I will likely make the dressing ahead of time in a bowl and marinate the jalapeño and onion for 20-30 minutes before combining. And, the shredded carrot that others added. A really nice accompaniment to any meal with BBQ on the table.
Jan2
This is basically my recipe for Texas coleslaw. 14oz. shredded cabbage 1 chopped red pepper tsp. Cumin
dee from New Orleans
No mayo! Really like this one. Lime and cilantro make it pungent. Also a little bit of a kick from the jalapeño! Refreshing rather than cloying.
JSK
I didn’t gave a jalapeño so used a green pepper and it was delicious.
MJB
Been making this for years. Raves every time. There's no better recipe.
AnneL
This was terrific, I used white vinegar instead of red and made it to go with braised garlic pork shoulder.
PEB
Delicious! We added a grated pink lady apple and half the jalapeno.
MC
This is a really amazing coleslaw recipe. It might be my favorite. I like things spicy and will use two jalapeños. I’ve also had to sub rice wine vinegar when I ran out of red wine vinegar and it was still great!
Terry Raphael
I used Sherry Vinegar and Black Hawaiian Salt. I also used an entire small red onion and 1 1/2 Jalapenos. Great salad for a dieting crowd.
magnamosa
might have found my new favorite cole slaw. there were just 2 eaters so i used a 10 oz bag of chopped cabbage and about 1/3 of all ingredients except for the red onion which i went heavy on and came out perfect. needed to add a bit more sugar than expected but my lime juice was super tart or perhaps i used a tad too much. anyhow delish!
Rebecca Goodsell
Totally fabulous. Very fresh tasting. Used lots of cilantro Served with takeout ribs.
Jeanette
This was the perfect light and crisp side dish to serve alongside fried chicken. I added some shredded carrots for color. I prepped all the ingredients the day before and mixed them together, but didn't dress the slaw until a few hours before serving. It turned out wonderfully! Easy to eat loads of.
Ashley
When it came time to add the olive oil and vinegar, I wasn’t sure if it would be to my taste. I made two sample bowls: one with EVOO and red wine vinegar, and another with olive oil mayo and apple cider vinegar. I guess I was feeling a little grandma-ish today because I went with the mayo mix. I used about the same amount of vinegar as the recipe states, and about half a cup of mayo. I’m happy I followed this recipe instead of the other mayo based ones because it is far more interesting.
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