Has anyone else made this? It's absolutely delicious (IF you like cilantro).
1 medium cabbage
1 jalapeno pepper
1/2 a small red onion, cut in half through the stem, peeled
1 C loosely packed cilantro leaves
4 T lime juice
1 T red wine vinegar
1/3 C olive oil
1 1/2 t kosher salt
1/2 t fresh ground pepper
large pinch of sugar
Quarter the cabbage through the core; cut out the core. Finely shred the cabbage into a large bowl. Finely slice the red onion into half moon shapes. Discard the jalapeno seeds then dice it finely. Chop the cilantro. Add jalapeno, 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.
Serve at room temp or slightly chilled.
wow, this sounds really good! thanks for sharing, will have to add it to my "make soon" recipe list.
I've made something similar using 1/2 red cabbage and 1/2 green cabbage and some shredded carrot. It's really light and fresh and stays in the fridge for a few days nicely.
Also worth trying is to do this, replacing red wine vinegar and olive oil with rice wine vinegar and peanut butter. You can add a ton of veggies to it, too.
i agree that the oil is excessive.
i make two variations of this...one similar to the OP, but with sour cream or crema instead of oil, and i add minced chipotles in adobo, toasted ground cumin, and smoked paprika.
the other variation is with toasted sesame oil and seeds, scallions instead of red onion, rice vinegar instead of red wine, and a splash of reduced-sodium tamari.
oh, and in both recipes i usually add a drizzle of honey instead of sugar - i like the way it binds the vegetables.