To Try: Mexican Coleslaw

from SJ Mercury News “Home Plates” column by Kim Boatman, Nov 22, 2012

Simple Mexican Coleslaw

Recipe from Jesse James

6 cups very thinly sliced mixed red and green cabbage (about 1/4 head each)
1.5 cups peeled, grated carrots (2 to 3 medium)1/3 cup chopped cilantro
1/4 cup rice vinegar
2 Tablespoons extra-virgin olive oil
1/4 teaspoon salt

Place cabbage and carrots in a volander. Rinse thoroughly with cold water to crisp.  Let drain for 5 minutes.

Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl.  Add cabbage and carrots; toss well to coat.


Red Cabbage Curtido

from Sunset Magazine, March 2001

1/3 cup white vinegar
1 teaspoon salt
1/2 teaspoon dried oregano
1 fresh jalapeno, rinsed, stemmed, seeded and minced
1 3/4 cups water
3 cups shredded red cabbage
1 carrot, peeled and shredded
1/3 cup chopped onion

In a large bowl or quart-sized jar, mix the vinegar, salt, oregano, jalapeno and water.

Combine vegetables.  Add to bowl and push mixture down into liquid.

Cover and chill for 4 hours or up to a week.  Mix occasionally to keep vegetables immersed in liquid.

Use a slotted spoon to serve.

Published in: on December 30, 2012 at 1:58 pm  Leave a Comment  

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