Go Back
Cabbage, carrot coleslaw

Cabbage, Carrot Coleslaw

Course Salad
Servings 4

Ingredients
  

For the Coleslaw

  • ½ small purple cabbage
  • ½ small young green cabbage
  • 1-2 carrots, peeled
  • 1 jalapeño pepper, deseeded
  • 1-2 garlic cloves, minced
  • 1 lime, squeezed
  • 3-5 tablespoons cilantro, finely chopped

To season

  • 1 teaspoon brown sugar
  • 1/4 teaspoon Aleppo chili spice
  • 5-10 dashes hot sauce
  • pinch of cumin spice (optional)
  • extra-virgin olive oil
  • Kosher salt

Instructions
 

  • For the cabbage: Cut purple and green cabbage in half and shred each half very thinly. I like to use a long, thin and very sharp knife, works best for this technique. Transfer to a serving bowl.
  • For the carrots: Peel and cut carrot into three equal parts, then cut each part into thin planks. Julienne planks finely. Try to make carrot sticks as thin as possible, since those will be consumed raw. Add carrots to the bowl.
  • For the jalapeño: Cut jalapeño pepper in half lengthwise, using a sharp knife and deseed it. Cut pepper into strips then dice them finely. Add to the bowl.
  • Add garlic, cilantro. Drizzle with olive oil, season with salt, Aleppo chili, cumin, add sugar. Squeeze lime and add hot sauce to taste. Mix to combine. Serve this coleslaw as a condiment to your favorite tacos or as a salad on its own. Let it sit for 20 minutes before serving- spices, sugar, oil and lime juice will soften vegetables slightly.