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.
What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part. He also discusses the challenge of making fried chicken in the same neighborhood as legendary spots like Sylvia's and Charles' Country Pan Fried Chicken.