Jalapeño Coleslaw

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Ingredients
  • For the Dressing:
  • 1/3 cup sour cream
  • 1/3 cup buttermilk
  • 1/3 cup apple cider vinegar
  • 3 tablespoons mayonnaise
  • 3 tablespoons sugar
  • 3 tablespoons lime juice plus 1/2 teaspoon lime zest from 3 large limes
  • 3 tablespoons finely chopped cilantro
  • 1 tablespoon finely minced garlic (about 3 medium cloves)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • For the Slaw:
  • 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
  • 1 large carrot, peeled and grated on the large holes of a box grater
  • 1 large jalapeño, stemmed, seeded, and finely diced
  • 2/3 cup sugar
  • 1/3 cup kosher salt
Directions

For the Dressing: Whisk together sour cream, buttermilk, vinegar, mayonnaise, sugar, lime juice and zest, cilantro, garlic, cumin, and black pepper in a small bowl.

For the Slaw: Combine cabbage, carrot, and jalapeño in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand 5 minutes, then transfer to a large colander and rinse thoroughly under cold running water.Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

 

Credit:

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