Alice Waters' Cabbage Slaw - an Adaptation

Scaled down from the original mayo-less slaw recipe by Alice Waters. Zesty and fresh tasting. Slightly adapted, with the addition of an apple.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1⁄2 medium cabbage, outer leaves removed (about 1 1/2 pounds)
• 1  medium apple, peeled and sliced into matchstick sized strips
• 1  large  jalapeno pepper, deseeded and finely chopped
• 1⁄2 small red onion, cut in half through the stem peeled and thinly sliced
• 1⁄2 cup  loosely packed cilantro leaf, coarsely chopped
• 1 -2  tablespoon fresh lime juice
• 1 -2  teaspoon red wine vinegar
• 2  tablespoons olive oil
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon sugar

Directions

1. 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.
2. Cut open the jalapeño, discard the seeds and chop it fine. Peel and finely slice the apple and the onion. Coarsely chop the cilantro.
3. 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.
4. Let the slaw sit for 15 minutes, then mix again. Taste and adjust the seasonings.