This is a wonderful California style coleslaw - no mayonnaise or sour cream, just a light vinaigrette. Vary the type of cabbage or add carrots or other vegetables you like!
In the farmstand: cabbage, red onion, cilantro or parsley, olive oil, jalapeno pepper
Ingredients
- 1 green cabbage
- 1/2 red onion
- 2 bunches cilantro or parsley enough from 1 loose cup
- 1/4 c olive oil
- 3-4 T red wine vinegar
- 1 jalapeno pepper diced, seeds removed (optional)
- 1-2 t salt
- 1/2-1 t pepper freshly ground
- 1-2 t sugar
Instructions
Pull the dry outer leaves off the cabbage, then quarter it and cut out the center core from each piece. Peel off a few layers at a time, press flat and slice thin. Dice onion small and rinse with cool water if raw onion bothers you. Pick cilantro or parsley leaves and chop a cup’s worth. Place shredded cabbage in a large bowl. Add diced onion, chopped herbs, diced jalapeno (if using). Toss to mix.
Quarter cabbage through center, cut out core. Cut quarters crosswise in half and finely shred. Place in large bowl or pot. Add onion, cilantro, jalapeno and toss to mix. Sprinkle with oil, lime juice, vinegar, salt, pepper, and sugar. Let sit for 30 minutes to one hour at room temperature, then taste again and adjust seasonings. Serve room temp or cold.
[ Posted in Salad | Tagged gluten-free, quick & easy, summer salad, summer side, vegan ]
