Saturday, June 1, 2013

Lime Slaw with Jalapeño and Cilantro

It's the time of year for grilling and BBQ. It's always a challenge to find a side or salad to pair with the big, bold flavors that come off the grill and out of the smoker. This is a favorite of mine as the heat of the jalapeño and the bright acidity of the lime and orange juice pairs perfectly with any grilled or smoked meat.

I like to cheat with this recipe. While the original recipe called for using a large head of cabbage, I prefer to buy the pre-washed and pre-sliced cabbage available in bags in the produce section. I buy the tri-color slaw, which contains red and green cabbage along with carrot. A bag holds five cups, so two bags gets the job done for this recipe.


For the salad
10 cups thinly sliced cabbage (about one large head)
1 1/2 cups coarsely chopped fresh cilantro (stems and all)
2 medium jalapeño peppers, seeded and minced
2 teaspoons coarse sea salt
1/2 tsp freshly ground black pepper

For the dressing
1/2 cup freshly squeezed lime juice
4 tablespoons freshly squeezed orange juice
6 tablespoons extra virgin olive oil

  1. Toss cabbage, jalapeño and cilantro together in a big bowl.
  2. In a separate, smaller bowl, whisk together the lime juice, orange juice, and olive oil. Keep the cabbage, dressing, and salt and pepper all separate until just before serving.
  3. When ready to serve, combine all and toss (do this final step too early and the salt will pull water out of the cabbage, making for a watery slaw). Taste a forkful to see if it needs any more oil, citrus juice, or salt.

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