Jalapeño and Lime Coleslaw with Coriander
Inspired by techniques from Serious Eats.
A zippy creamy coleslaw with jalapeño, lime, coriander and a hint of cumin; great with tacos and barbecue.
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Method
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Equipment
- colander
- large bowl
- small bowl
- whisk
- salad spinner or clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 82 kcal |
| Protein | 2 g |
| Carbohydrate | 10.2 g |
| of which sugars | 6.2 g |
| of which free sugars | 1.6 g |
| Fat | 4.3 g |
| of which saturates | 1.3 g |
| Fibre | 3 g |
| Salt | 0.51 g |
Protein per 100 kcal
2.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Slaw
- 800 g green cabbage, finely shredded
- 1 carrot, coarsely grated
- 1 large jalapeño, deseeded and finely diced
- 9 g fine sea salt or table salt, for wilting (most is rinsed off) about 1½ tsp
Dressing
- 60 g soured cream
- 60 ml buttermilk
- 2 tbsp mayonnaise
- 3 tbsp lime juice and 1 tsp grated zest
- 1 tbsp cider vinegar
- 12 g sugar about 1 tbsp
- 10 g coriander, chopped
- 1 garlic cloves, grated
- ½ tsp ground cumin
- 1
Wilt. Toss the cabbage and carrot with the wilting salt and leave 20 min in the colander. Rinse, then spin or blot completely dry.
- 2
Dress. Whisk the soured cream, buttermilk, mayonnaise, lime juice and zest, vinegar, sugar, coriander, garlic and cumin.
- 3
Toss. Toss the vegetables and jalapeño with the dressing, taste and chill 30 min.
Storage
Keeps covered in the fridge for up to 2 days; stir before serving. Not suitable for freezing. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
