A fantastic go-to side dish. It is also great on tacos, especially fish tacos. The recipe makes a ton so it is especially great for a big group. As an extra bonus, the dressing itself makes a great sauce to add freshness and tang to many things, it even works as a salsa for tortilla chips.
Slightly adapted from Rebar: Modern Food Cookbook
- Juice and zest of 1 lime
- 3 T rice vinegar
- 1 T honey
- 1 garlic clove, minced
- 1/2 tsp salt
- 1 or 2 jalapeño peppers, seeded and minced
- 1/2 tsp ground coriander
- 1 cup vegetable oil or 1/2 cup buttermilk plus 1/2 cup mayonnaise
- 1/2 small head green cabbage
- 1/2 small head purple cabbage
- 1 small jicama
- 2 carrots
- 1 sweet red pepper
- 1 yellow pepper
- 1 bunch of cilantro
- 1 medium red onion
- 1/2 cups minced chives
Combine the ingredients up to coriander in a bowl or food processor. Whisk or blend while slowly drizzling in the oil. If using buttermilk and mayonnaise, simply whisk together all of the ingredients to blend well. Adjust seasonings and set aside.
Core the cabbages and finely shred them. If using jicama, peel it, cut it in half and slice into thin, even rounds. Julienne slides into long, thin matchsticks, Peel carrots and slice thin, diagonal coins. Julienne each coin into long matchsticks. Seed peppers and slice into fine strips. Slice thin slivers of onion. Roughly chop the stemmed cilantro.
Toss all of the vegetables in a large bowl and mix in the dressing. Let the slaw sit at least 30 minutes, then toss again before serving.