Alice Waters Cabbage Slaw An Adaptation Recipes

ALICE WATERS'S COLESLAW

Alice Waters's Coleslaw image

Provided by Jason Epstein

Time 2h15m

Yield 8 to 12 servings

Number Of Ingredients 10

Ingredients

1 medium cabbage (about 3 pounds), outer leaves removed
1 large jalapeño pepper
1/2 small red onion, cut in half through the stem, peeled and thinly sliced
1 cup loosely packed cilantro leaves, coarsely chopped
3 to 4 tablespoons fresh lime juice
3 to 4 teaspoons red wine vinegar
1/4 to 1/3 cup olive oil
1 1/2 teaspoons Maldon or other sea salt or more to taste
1/2 teaspoon freshly ground pepper or more to taste
Large pinch of sugar or more to taste

Steps:

Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 303 milligrams, Sugar 4 grams

ALICE WATERS' CABBAGE SLAW - AN ADAPTATION

Alice Waters' Cabbage Slaw - an Adaptation image

Scaled down from the original mayo-less slaw recipe by Alice Waters. Zesty and fresh tasting. Slightly adapted, with the addition of an apple.

Provided by Yana W.

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 medium cabbage, outer leaves removed (about 1 1/2 pounds)
1 medium apple, peeled and sliced into matchstick sized strips
1 large jalapeno pepper, deseeded and finely chopped
1/2 small red onion, cut in half through the stem peeled and thinly sliced
1/2 cup loosely packed cilantro leaf, coarsely chopped
1 -2 tablespoon fresh lime juice
1 -2 teaspoon red wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar

Steps:

Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred into thin strips, using a sharp knife. Place the shredded cabbage in a large bowl.
Cut open the jalapeño, discard the seeds and chop it fine. Peel and finely slice the apple and the onion. Coarsely chop the cilantro.
Add diced jalapeño, sliced apple, sliced onion and chopped cilantro to the cabbage and toss to mix. Add the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
Let the slaw sit for 15 minutes, then mix again. Taste and adjust the seasonings.

Nutrition Facts : Calories 79.5, Fat 4.7, SaturatedFat 0.7, Sodium 208.9, Carbohydrate 9.8, Fiber 2.9, Sugar 6.1, Protein 1.2

ALICE WATERS'S COLE SLAW

ALICE WATERS'S COLE SLAW image

Number Of Ingredients 10

Ingredients

1 medium cabbage (about 3 pounds), outer leaves removed
1 large jalapeño pepper
½ small red onion, cut in half through the stem, peeled and thinly sliced
1 cup loosely packed cilantro leaves, coarsely chopped
3 to 4 tablespoons fresh lime juice
3 to 4 teaspoons red wine vinegar
¼ to ⅓ cup olive oil
1 ½ teaspoons Maldon or other sea salt or more to taste
½ teaspoon freshly ground pepper or more to taste
Large pinch of sugar or more to taste

Steps:

Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat. Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.

CABBAGE SLAW

Cabbage Slaw image

This recipe proves that homemade coleslaw doesn't have to mean a lot of fuss. You can make it in a moment's notice and serve it with a variety of foods.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1 medium head cabbage (about 2-1/2 pounds)
1 carrot
1 cup mayonnaise
2 tablespoons milk
2 tablespoons vinegar
3 tablespoons sugar
1 teaspoon salt
1/2 to 1 teaspoon pepper
1/2 to 1 teaspoon celery seed

Steps:

In a food processor or by hand, coarsely chop the cabbage and carrot. In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed. Stir into the cabbage mixture. Chill until serving.

Nutrition Facts :

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