A simple, bright, refreshing slaw salad. There's lots of chopping involved, but I find that work to be quite meditative. Jalapeños aren't the spiciest peppers, but they can pack some heat. If you don't like things spicy, cut the peppers in half lengthwise and remove the seeds and ribs; otherwise, slice the peppers into thin rounds. This is also very delicious with avocado, either sliced into the slaw or blended into the dressing, which makes it creamy...though you could always add a couple tablespoons of mayonnaise, if a creamy slaw is what you're going for. I like it without mayo, though, all light and fresh. —Sarah Whitman-Salkin
Enough for a crowd
green or purple cabbage, or a mix
small bunch cilantro
oil (vegetable, olive, whatever you like)
In This Recipe
Cut the cabbage in half, and cut out the tough core. Then shred the cabbage into fine slivers, about 1/8-inch wide. Slice the radishes, jalapeños, and scallions into very thin rounds. Put everything into a large bowl.
Remove the cilantro leaves from the stems. Chop half the cilantro very fine and half roughly (or however you like it...I like having big leaves in my slaw). Dump the cilantro into the bowl with the cabbage, etc.
In a small bowl, mix together the juice from the limes, the oil, the cumin, and salt and pepper to taste. You could also add a little coriander or cayenne here, or a little dried oregano, or the zest from the limes, too. Pour the dressing over the salad, mix it all up, and you're done!