Chef Alice Waters, the multi-time James Beard Award recipient and a legendary figure in American cuisine, is popping up all over, thanks to her starring role in the most recent season of Chef’s Table: Legendson Netflix.
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.
This five-star recipe, published by New York Times Cooking, has a short ingredients list and comes together in a few simple steps. It’s mayo-free, has a bright, citrusy dressing and can be made ahead of time, which is always a bonus. If you’re looking for a fast, veggie-packed dish to add to your summer menu, you’ll want to give this one a try.
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How to Make Alice Waters’ Coleslaw
Waters’ famous coleslaw recipe calls for a few classic slaw ingredients. You’ll need a cabbage (green would work best for color, but red works too), a jalapeño pepper, a red onion, cilantro, limes, red wine vinegar, olive oil, salt, pepper and some sugar.
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The most complicated step in making this slaw is preparing the cabbage, and even that is simple. Start by slicing the head in half through the core, then in half again so you have quarters. Use the tip of your knife to carefully remove the core from each quarter. Next, use a chef’s knife to thinly slice the cabbage. Transfer the shredded cabbage to a big bowl.
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.
To dress the slaw, simply squeeze in the juice of a couple of limes, a few tablespoons of red wine vinegar, several glugs of olive oil, and salt and pepper to taste. The final ingredient is a big pinch of sugar. This rounds out the slaw’s savory, salty, and acidic flavors without adding noticeable sweetness. Give everything a good toss to make sure the dressing is evenly mixed throughout the slaw.
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Before serving, let the slaw sit for about an hour at room temperature. The cabbage will soften and release quite a bit of water, so after an hour, drain off all that liquid and adjust the salt, pepper, vinegar, and sugar, then let it sit for another hour. Waters recommends serving the coleslaw at room temperature.
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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