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.
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.
Sarah Wu teaches speech at a grammar school in Chicago, and she always brings her lunch. Well, one day she didn’t. Instead, she went to the school cafeteria for a student lunch, and what followed was a year of blogging that became a book.