Alice Waters Coleslaw

(from kylerhea’s recipe box)

Weight Watchers 0 points
Orange vs lime: to complement the flavor in some ribs I was cooking to serve with this coleslaw, I substituted orange for the lime. But the orange doesn’t by itself add quite enough brightness, so I ended up using both. Perfect!

Source: Alice Waters via Veggie Venture

Categories: January2011, cabbage, healthy, salad, slaws


  • Zest and juice (about 4 tablespoons) from 2 fresh limes
  • 1 tablespoon red wine vinegar
  • 1-1/2 teaspoons salt (or more to taste)
  • 1/2 teaspoon freshly ground pepper (or more to taste)
  • Large pinch of sugar (or more to taste)
  • 1/4 cup olive oil
  • 3-pound green cabbage, outer leaves and core removed
  • 1 large jalapeƱo pepper, seeds removed and finely chopped
  • 1/2 small red onion, finely chopped
  • 1 cup finely chopped cilantro, stems and leaves


  1. DRESSING Whisk together lime zest and juice, vinegar, salt, pepper, sugar and olive oil in a container. Taste and adjust seasonings. Set aside.

  2. VEGETABLES Cut large chunks from cabbage and chop finely with a sharp knife. Place in a large container. Add remaining ingredients and mix well. Taste and adjust seasonings again. Cover and refrigerate for an hour or more, stirring occasionally to distribute dressing.

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