Alice Waters Cabbage Slaw An Adaptation Food

ALICE WATERS' CABBAGE SLAW - AN ADAPTATION

Steps:

• Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred into thin strips, using a sharp knife. Place the shredded cabbage in a large bowl.
• Cut open the jalapeño, discard the seeds and chop it fine. Peel and finely slice the apple and the onion. Coarsely chop the cilantro.
• Add diced jalapeño, sliced apple, sliced onion and chopped cilantro to the cabbage and toss to mix. Add the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
• Let the slaw sit for 15 minutes, then mix again. Taste and adjust the seasonings.

ALICE WATERS'S COLESLAW

Steps:

• Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts). Cut open the jalapeño, discard the seeds and dice it fine. Add diced jalapeño, onion and cilantro to the cabbage and toss to mix. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
• Let slaw sit for 1 hour, tossing occasionally. Drain; taste and adjust seasonings. Wait another hour. Serve at room temperature.

TANGY CABBAGE SLAW

Steps:

• Whisk together mayonnaise, lemon zest and juice, vinegar, mustard and celery salt in a small bowl, then season generously.
• Add cabbage, carrots, onion and celery. Mix well and refrigerate. Can be made up to 1 day ahead.