COSTA RICAN COLESLAW
Here is a version of a recipe I learned from Chris Schlesinger and John Willoughby, in their indispensable guide to beachfront cooking, ''Let the Flames Begin.'' It has been central in my summer cooking repertory for more than a decade. Opinions may vary on the idea of hearts of palm and avocado in a coleslaw, but only until this dish is eaten.
Provided by Sam Sifton
Categories side dish
Time 2h10m
Number Of Ingredients 11
Steps:
- In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
- Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
- Put the diced tomatoes into a small, nonreactive bowl and add to them the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
- Pour the dressing over the slaw and mix to combine. Serve immediately, or cover again and place in the refrigerator for up to 2 hours before serving.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 12 grams
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nadia bach
[email protected]This coleslaw is a great addition to any summer cookout.
Khubaib Mughal
[email protected]I love that this coleslaw is made with pineapple. It gives it a nice tropical flavor.
Dez the Melancholy King
[email protected]This coleslaw is a great way to use up leftover cabbage. It's also a healthy and delicious side dish.
Ygtf Yhd
[email protected]I'm not a huge fan of coleslaw, but this recipe changed my mind! The dressing is so creamy and flavorful.
Zk Pashtoon
[email protected]This coleslaw is a great make-ahead dish. I made it the night before and it was even better the next day.
Siddiqullah Daoud
[email protected]I made this coleslaw for a potluck and it was a big hit! Everyone loved the unique flavor of the dressing.
treasure ikpen
[email protected]This was the best coleslaw I've ever had! The dressing was perfectly balanced and the cabbage was nice and crisp.
Angat Budha
[email protected]The coleslaw was good, but I found it to be a bit bland. I think it could have used more seasoning.
Regina Walker
[email protected]This coleslaw was a bit too sweet for my taste. I think I would have preferred a more traditional dressing.
sashi Pantha
[email protected]I was a bit skeptical about the pineapple in the dressing, but it actually worked really well. The coleslaw was sweet and tangy, and the pineapple added a nice tropical twist.
Imtias Ahmed
[email protected]This coleslaw was easy to make and had a great flavor! I used a mix of red and green cabbage, and added some shredded carrots for extra color.
Mtshali Mtshali
[email protected]I followed the recipe exactly and the coleslaw turned out great! It was a refreshing and light side dish that went perfectly with our grilled chicken.
Rina Sah
[email protected]This Costa Rican coleslaw was a hit at my summer BBQ! The dressing was tangy and flavorful, and the cabbage was nice and crisp. I'll definitely be making this again.