Best Costa Rican Coleslaw Nyt Cooking Sam Sifton Recipes

COSTA RICAN COLESLAW

Costa Rican Coleslaw image

Here is a version of a recipe I learned from Chris Schlesinger and John Willoughby, in their indispensable guide to beachfront cooking, ''Let the Flames Begin.'' It has been central in my summer cooking repertory for more than a decade. Opinions may vary on the idea of hearts of palm and avocado in a coleslaw, but only until this dish is eaten.

Provided by Sam Sifton

Time 2h10m

Number Of Ingredients 11

Ingredients

2 cups fresh orange juice
1 1/2 tablespoons ground cumin
1 small head of green cabbage, cored and sliced thin
1 small head of red cabbage, cored and sliced thin
2 medium carrots, peeled and sliced into thin strips
1 jar or can hearts of palm, 12-14 ounces, drained and sliced into thin strips
1 large avocado, peeled, pitted and sliced thin
1 medium tomato, seeded and cut into a fine dice
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Steps:

In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
Put the diced tomatoes into a small, nonreactive bowl and add to them the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
Pour the dressing over the slaw and mix to combine. Serve immediately, or cover again and place in the refrigerator for up to 2 hours before serving.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 13 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 734 milligrams, Sugar 12 grams

COSTA RICAN COLE SLAW

Costa Rican Cole Slaw image

This recipe is perfect for a beach front cooking party. It's based on a recipe in the New York Times.

Provided by PanNan

Categories Costa Rican

Time 1h

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups fresh orange juice
1 1/2 tablespoons ground cumin
1 small head green cabbage, cored and sliced thin
1 small head red cabbage, cored and sliced thin
2 medium carrots, peeled and sliced into thin strips
12 ounces hearts of palm, drained and sliced into thin strips
1 large avocado, peeled, pitted and sliced thin
1 medium tomatoes, seeded and cut into a fine dice
3 tablespoons red wine vinegar
kosher salt & freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
Meanwhile, combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
Put the diced tomatoes into a small, nonreactive bowl and add the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
Pour the dressing over the slaw and mix to combine. Can be served immediately, or covered and placed in the refrigerator for up to 2 hours before serving.

Nutrition Facts : Calories 137.5, Fat 8.1, SaturatedFat 1.1, Sodium 155.2, Carbohydrate 16, Fiber 5.1, Sugar 8.1, Protein 3.2

SPICY COLESLAW

Spicy Coleslaw image

This easy, crisp slaw can be made a few hours ahead of time. It goes well with ribs and a cold beer, fried chicken or whatever summer feast sparks your fancy.

Provided by Sam Sifton

Categories easy, quick, editors' pick, side dish

Time 10m

Yield Serves 6

Number Of Ingredients 9

Ingredients

1 medium head green cabbage
2 carrots, peeled and grated
1/2 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons pepper sauce, like Frank's, or to taste
Kosher salt
Freshly ground black pepper

Steps:

Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste.
The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 13 grams, Carbohydrate 13 grams, Fat 15 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 472 milligrams, Sugar 7 grams, TransFat 0 grams

COSTA RICAN COLESLAW NYT COOKING SAM SIFTON

Costa Rican Coleslaw NYT Cooking Sam Sifton image

Number Of Ingredients 1

Ingredients

1 bunch add jicama if available

Steps:

refrigerate to keep crunchy before adding dressing

CARIBBEAN ISLAND COLESLAW

Caribbean Island Coleslaw image

After trying a similar version of this coleslaw while visiting the island of St. Kitts, I returned home and wanted to make it myself. I've taken it to so many events, and it's always a hit. -Noreen McCormick Danek, Cromwell, Connecticut

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

2 packages (14 ounces each) coleslaw mix
1 cup unsweetened pineapple tidbits
1/2 cup sweetened shredded coconut
1/2 cup golden raisins
1/2 cup finely chopped sweet red pepper
1-1/2 cups mayonnaise
1/2 cup unsweetened pineapple juice
3/4 teaspoon salt
1/4 teaspoon celery seed
1/4 teaspoon pepper

Steps:

Place the first 5 ingredients in a serving bowl. In a small bowl, combine remaining ingredients. Pour over slaw mix; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 305 calories, Fat 26g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.