“Of the zillions of versions of coleslaw, I’m not a big fan of the sweet ones, or the mayonnaise ones either. This recipe is more like a refreshing cabbage salad,” David Tanis writes in the new cookbook, “Heart of the Artichoke and Other Kitchen Journeys” (Artisan, $35).
Tanis, chef at Berkeley’s Chez Panisse, is right on the money. This slaw is a winner, whether you are serving it as a side dish or on top of fish tacos or a pulled pork sandwich.
You can cut the cabbage into strips or shreds or chop it fine, depending on your preference.
Spicy Cabbage Slaw
1 small firm green cabbage, cored and shredded
1 small red onion, very thinly sliced
1 jalapeño or serrarno, finely chopped
Juice of 3 limes, or to taste
Salt, to taste
Pepper, to taste
Put the cabbage, onion, chile and lime juice in a bowl, season with salt and pepper, and toss well. Cover and refrigerate for at least an hour.
After an hour, the cabbage will have wilted slightly. Taste for salt and lime juice, adjust the seasonings and serve.
Makes 4-6 servings.
From “Heart of the Artichoke and Other Kitchen Journeys” by David Tanis