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Red and White Slaw

Red and White Slaw

By Diane UngerDecember 10, 2018

  • Makes
    2 cups
  • Cook Time
    45 minutes
  • Active time plus cooling
    15 minutes active
  • Rating

This simple, colorful slaw is great served with ropa vieja or on baleadas. The flavors and textures are best the day the slaw is made.

Tip

Don't skip salting the cabbage; the moisture the salt draws out of the cabbage combines with the oil and lime juice to create the dressing.

Ingredients
  • ¼

    small head (8 ounces) red cabbage, cored and shredded

  • ¼

    small head (8 ounces) green cabbage, cored and shredded

  • 1

    jalapeño chili, stemmed and minced

  • Kosher salt and ground black pepper

  • ¼

    cup lime juice

  • 1

    tablespoon grapeseed or other neutral oil

  • ¼

    cup finely chopped fresh cilantro

  • 3

    scallions, thinly sliced

In a medium bowl, toss both cabbages with the jalapeño and 2 teaspoons salt. Cover and refrigerate for at least 30 minutes or up to 1 hour.

Stir in the lime juice, oil, cilantro and scallions. Taste and season with salt and pepper.

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