I make a great pie crust, my father, a killer meatloaf. My mother? She’s the queen of salads. When the three of us cook together, which is more often than not, mom almost always gets salad duty, because she just does it so darn well. She has perfected the balance of sweet and acidity, salt, and bitter. This particular coleslaw of hers is one of my favorites. The coleslaw is made with cabbage, carrots, green onions, and cilantro, and seasoned with rice vinegar. It’s perfect with Mexican or TexMex dishes, chili beans, and would be great with fish or in a fish taco.
Southwestern Coleslaw Recipe
If the seasoned rice vinegar adds too much sweetness for your taste, sprinkle in a little lemon juice. If you are using unsweetened rice vinegar, to get the right balance of acidity and sweet, sprinkle a little sugar over the salad and toss.
- 4 cups thinly sliced cabbage (about 1/3 to 1/2 cabbage)*
- 1 carrot, grated
- 2 radishes, thinly sliced
- 1 green onion, thinly sliced
- 1/4 cup (packed) fresh cilantro, chopped
- 1 Tbsp olive oil
- 1 Tbsp seasoned rice vinegar (or plain rice vinegar with added sugar to taste)
- Salt and freshly ground black pepper to taste
* a mandoline will make slicing cabbage much much easier than using a knife.
Combine cabbage, grated carrot, radish slices, cilantro, onions in a serving bowl. Add the olive oil and toss to coat. Then add the seasoned rice vinegar, and salt and pepper to taste.
Yield: Serves 4.