Tijuana Cole Slaw

Andy Kruse

This slaw takes off on a cabbage-onion-chile salad dressed with Mexican crema and lime that a Mexican neighbor used to make. It is delicious alongside anything grilled or frankly, tucked into a soft corn tortilla all on its own.

Ingredients

  • 1/2 medium to large red onion, thinly sliced
  • 1 to 2 red or green jalapeño chiles, seeded and thinly sliced
  • 1 tightly packed tablespoon brown sugar
  • 1 small to medium head green cabbage, shredded (about 6 cups)
  • 1-1/2 cups Ranch Dressing
  • Juice of a whole lime
  • Salt and freshly ground black pepper to taste
  • 1/2 loosely packed cup fresh coriander or mint leaves

Instructions

1. In a large bowl, toss together all the ingredients except the coriander or mint leaves. Season to taste. Refrigerate 4 hours to 2 days.

2. Just before serving, taste for seasoning and toss with the coriander or mint leaves.

From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.

Prep time: 
Total time: 
Yield: 
Serves 4; doubles easily
  • From Delmonico's to Howard Johnson's: Ten restaurants that changed America

    Food historian Paul Freedman's book, Ten Restaurants That Changed America, tells the history of American restaurants (and America itself, for that matter) through those ten establishments. He tells Lynne Rossetto Kasper why Howard Johnson's is on the list, why McDonald's isn't, and how New York City's famed Delmonico's started it all.

Top Recipes

Turmeric basics with Julie Sahni

Turmeric is the latest poster child for the healthy living movement, thanks to its reputed anti-inflammatory properties. It's also a staple spice in Indian food, which is why The Splendid Table's David Leite asked legendary author and cooking teacher Julie Sahni to tell us a little more about it.