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.
Central Texas Slaw
Central Texas Slaw packs a bit of punch and southwestern flair thanks to jalapeno pepper and cilantro.
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Total: 1 Hour, 15 Minutes
- 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
- 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.
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