Raw cabbage is delicious when shredded in salads or in slaws. Rather than sticking to creamy slaws, I keep mine light – I toss the shredded cabbage with mustard-lime dressing and some Jalapeño pepper. The crunchy texture and tangy flavors of this Jalapeño Slaw contrast very well with grilled meats, fish or chicken. Make this recipe for all your barbeques!
Using a mandolin cutter, finely shred the cabbage and the carrots. In a salad spinner, wash both the shredded cabbage and carrot; drain and spin.
Prep time: 20 to 25 minutes
Serves: 4 to 6
½ of a green cabbage head (yields about 6 cups when shredded)
1 to 2 carrots, peeled
1/3 cup red onion, finely sliced
1 to 2 teaspoons minced jalapeño pepper
Juice of ½ lime
½ teaspoon Dijon® mustard
3 tablespoons rice vinegar
3 tablespoons sesame oil
2 tablespoons brown sugar
½ to ¾ teaspoon salt
1. In a large salad bowl, combine the shredded cabbage and carrots with the onion and 1 teaspoon minced Jalapeño pepper; set aside.
2. In a 2-cup mixing bowl, whisk together the lime juice, mustard, vinegar, oil, sugar and lesser amount of salt.
3. Pour the dressing over the cabbage mixture. Toss the slaw and taste. Adjust Jalapeño and salt level, if necessary.
Serve immediately or refrigerate up to 2 hours before serving.
Jalapeño Slaw keeps 1 day, refrigerated. By the second day the slaw will become soggy and wilted.
Note: The hand-shredding, mandolin technique results in finely shredded cabbage.
Text & Photograph © 2011 Nancy DeLucia Real