Whenever I think of coleslaw, the images of lots of mayonnaise pop into my head. I recently bought Jamie Oliver’s book, Jamie’s America, and was flipping through the recipes. This slaw caught my eye- especially since it did not use any mayonnaise.
With the weather warming up, we’ve been eating our dinner upstairs on the rooftop. This salad was perfect for a fast and easy dinner. We accompanied this dish with some cheese (from Cowgirl Creamery) and fresh bread, making it a perfect low-key dinner.
Jamie recommends this salad as a side with some chicken or pork chop. He notes that you can change up the salad with different flavors. Leave the onion, cilantro and white cabbage as a base, but feel free to add asparagus or fennel to further enhance the taste of this salad.
Adapted from: Jamie’s America Cookbook
1/2 head of cabbage
1/2 head of red cabbage
20 radishes; trimmed & thinly sliced
4 carrots, peeled
1 bunch of cilantro, finely chopped
2 jalapeños, chopped finely
1 red onion, thinly sliced
1/4 cup olive oil
juice of 3 limes
2 tsp salt
1 tsp pepper
1 tsp red pepper flakes (optional)
The quickest way to make this is to use a food processor. The mandolin attachment shreds the cabbages and carrots into tiny pieces. If you do not have one, a grater will do the job as well.
In a large bowl, combine the shredded cabbage (white not red) with the radishes, carrots, cilantro, jalapeños and onions. Mix everything well. In a small bowl, mix the olive oil, lime juice, salt, pepper and red pepper flakes. Once the ingredients are integrated, pour over the slaw. Once again, toss together.
Finally, fold in the red cabbage right before serving. If you add it at the beginning, the red cabbage can stain all the other ingredients.