Red & white coleslaw

Adapted from Alice Water’s Coleslaw

• 1 medium cabbage, outer leaves removed (max 3 lbs or less)– or ½ green, half red (depending on what you have around
• ½ jalapeno pepper, seeded and minced
• ¼ -1/2 red onion, thinly sliced or minced
• 1 cup loosely packed cilantro leaves, coarsely chopped
• 3 -4 TBS fresh lime juice
• 2 TBS Apple cider vinegar or red wine vinegar
• ¼ cup olive oil
• 1 ½ tsp. sea salt
• Fresh ground pepper to taste
• Large pinch of sugar or more to taste

Cut the cabbage into quarters and cut out the core. Finely shred using a sharp knife. Place shredded cabbage in large bowl (you’ll have between 4 ½ – 5 quarts).Add minced jalapeno (wash hands well after handling), onion and cilantro. Sprinkle with rest of seasonings. Toss and mix well.

Let slaw sit for an hour, toss occasionally. Drain, taste and adjust seasonings. Let marinate another hour. Serve at room temperature.

Yeild: 8 -12 servings

Variation: Add raw, julienned kohlrabi bulb to the slaw.

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