I make cole slaw often--you can use different oils and vinegars to give it all kinds of different flavors and it tends to last a while in the fridge. It even gets better with age. This incarnation was particularly easy and delicious. Cabbage varies a surprising amount with season and its appearance gives little clue to its quality, beyond obvious rot. (Seriously, if you have any tips about how to pick out a flavorful cabbage, I'm all ears!) Cabbage season seems to pick up in MD in the late spring and last through the fall, so I am looking forward to months of tasty slaws!
Cilantro-lime cole slaw
Chop a large handful of cilantro. I use the food processor. Basically, I use the food processor for all of the chopping/slicing in this recipe and then just empty it into a large bowl whenever the processor's bowl gets too full.
Chop-shred 1 small head of green cabbage. I chop the head in half, remove the core, then slice the cabbage into 1-2" wide wedges. I then run it through the food processor on the 2mm slicing blade.
Shred 2 carrots.
Dress with the juice of 1 lime, ~3T rice wine vinegar, and ~2T EVOO. Season with salt and pepper to taste.
Mix the salad and then knead it with your hands for a few minutes to soften the cabbage.
Optional: stir in a big handful of sunflower seeds (I do this if I'm pairing the cole slaw with a lighter main dish or having it alone.)
Enjoy in tacos or as a side. Yum!
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