Her Berkeley, CA, restaurant, Chez Panisse, which opened in 1971, helped to reshape the way Americans cook and eat and her name and recipes have become synonymous with local, sustainable ingredients and seasonal, California-style cooking. Among her many celebrated dishes, one of Waters’ most beloved and easy-to-make recipes is her simple citrusy coleslaw that's perfect for all the summer cookouts that are coming up.
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How to Make Alice Waters’ Coleslaw
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To prepare the rest of the slaw ingredients, slice the jalapeño in half the long way and remove the seeds. If you love spice, you can leave some or all of the seeds in the pepper. Finely chop the jalapeño, thinly slice the red onion and chop the cilantro leaves, then add everything to the bowl with the cabbage.
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The slaw is great as a side dish, but the light, tangy, vibrant mix of veggies is also great paired with tacos (fish tacos would be especially good) or pulled pork or pulled chicken sandwiches.
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