Central Texas Slaw packs a bit of punch and southwestern flair thanks to jalapeno pepper and cilantro.
1/4 cup white vinegar
1/4 cup extra virgin olive oil
2 tablespoons sugar
3 to 4 Tbsp. fresh lime juice
1 1/2 teaspoons kosher salt
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
2 cups thinly sliced red cabbage
2 cups thinly sliced white cabbage
1/2 cup shredded carrot
1 medium jalapeño pepper (with seeds), thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 cup chopped fresh cilantro
How to Make It
Whisk together vinegar, olive oil, sugar, lime juice, kosher salt, ground coriander, ground cumin, ground red pepper, and freshly ground black pepper in a large bowl. Add red cabbage, white cabbage, carrot, jalapeño pepper, red bell pepper, and yellow bell pepper. Toss to coat. Chill 1 hour before serving, tossing occasionally. Stir in cilantro just before serving.
Fabulous fresh flavors unexpected for a coleslaw. Visually lovely, too. Only downside is some people dislike cilantro. We loved this recipe as written, but it would be a nice slaw even without cilantro. Served it with a tuna pan bagnat that was assembled based on instructions in a New York Times food video.