Oxbow Farm & Conservation Center

Alice Waters’ Coleslaw

A classic slaw that is bright and vibrant, and doesn’t weight the cabbage down w/ mayonnaise. Great with any of our cabbages. From The New York Times ~ April 11, 2004


  • 1 medium cabbage (about 3 lbs), outer leaves removed
  • 1 large jalapeno pepper
  • 1/2 small red onion, cut in half through the stem, peeled and thinly sliced
  • 1 C loosely packed cilantro leaves, coarsely chopped
  • 4 T fresh lime juice
  • 1 T red wine vinegar
  • 1/3 C olive oil
  • 1 1/2 tsp Maldon (or other) sea salt, plus more to taste
  • 1/2 tsp freshly ground pepper
  • large pinch of sugar

  • 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 (or if you prefer, chilled).

  • Serves 6-12 (depending on the cabbage lovers among your guests)

    Newsletter note: I like to use the Benriner Mandolin to shred the cabbage and thinly slice the onion – it makes the work so much faster than a knife or a food processor (and is much cheaper).