Best Costa Rican Coleslaw Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

Categories     side dish

Time 2h10m

Number Of Ingredients 11

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 COLESLAW NYT COOKING SAM SIFTON



Costa Rican Coleslaw NYT Cooking Sam Sifton image

Number Of Ingredients 1

1 bunch add jicama if available

Steps:

  • refrigerate to keep crunchy before adding dressing

Related Topics