Simple and clean, this slaw mixes cabbage, red onion, cilantro, and jalapeño in about 10 minutes and works with almost anything on the plate.
Ingredients
- 230 g (8 oz) slaw mix (shredded cabbage blend)
- 23 g red onion, peeled and julienned 3 mm (1/8 inch)
- ¼ bunch cilantro, thin stems and leaves chopped
- 1 jalapeño, julienned
- Salt and pepper to taste
Instructions
- 1Combine all ingredients in a large bowl.
- 2Toss to mix evenly.
- 3Season with salt and pepper.
- 4Serve immediately or refrigerate briefly before serving.
Cook's Note
Season right before serving, not before, salt draws moisture out of the cabbage and the slaw will wilt and pool liquid if seasoned too far ahead.
Best Served With
Works with tacos, grilled fish, pulled pork, BBQ, or fried chicken sandwiches. Dress to match the dish it's going with.
Why This Recipe Works
A julienned red onion distributes evenly and gives a sharp bite that cooked onion can't. Cilantro and jalapeño add freshness and heat without weighing down the mix.
Make It Yours
- Toss with a simple lime vinaigrette for a dressed version.
- Add a handful of toasted pepitas for crunch.
- Swap cilantro for mint and add a squeeze of lime for a Southeast Asian direction.
Leftover Strategy
Keeps undressed for 2 days in the fridge. Once dressed or salted, use within a few hours.
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Pairing
This is a side, pairing depends on the dish it accompanies.