StovetopMexican
Cilantro-lime slaw
Cabbage, lime, cilantro, a little jalapeño. The taco slaw. Not mayo.
Made it?
15 min · 15 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- green cabbage, shredded1/2 head
- red cabbage, optional1/4
- limes, juice2
- cilantro1/2 cup
- jalapeño, minced1
- kosher salt1 tsp
- sugar1 tsp
Method
- 1
Salt the cabbage 10 minutes. Drain.
- 2
Lime, sugar, jalapeño. Toss hard.
- 3
Cilantro in. It should sting. On the taco, not beside it in a tub.
On the plate
With this, try
- With this dish, try making quick pickled onions.
In the morning, or while the meat is on. Thin red onion, hot vinegar, a pinch of sugar and salt. They pink up as they sit.
15 min
- With this dish, try making jicama salad.
Next to carnitas, asada, or fried fish. Matchsticks. Orange segments. Tajín or chili powder, lime.
20 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min