Costa Rican Coleslaw Nyt Cooking Sam Sifton Recipes

COSTA RICAN COLESLAW

Steps:

• In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
• Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
• Put the diced tomatoes into a small, nonreactive bowl and add to them the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
• Pour the dressing over the slaw and mix to combine. Serve immediately, or cover again and place in the refrigerator for up to 2 hours before serving.

COSTA RICAN COLE SLAW

Steps:

• In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
• Meanwhile, combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
• Put the diced tomatoes into a small, nonreactive bowl and add the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
• Pour the dressing over the slaw and mix to combine. Can be served immediately, or covered and placed in the refrigerator for up to 2 hours before serving.

COSTA RICAN COLESLAW NYT COOKING SAM SIFTON

Steps:

• refrigerate to keep crunchy before adding dressing

COLESLAW

Steps:

• In a very large bowl, combine mayonnaise, vinegar, sugar and celery seeds. Season with salt and pepper, and mix until smooth.
• Shred the cabbage: Using a sharp knife, quarter and core the green cabbage. Arrange quarters cut side down, so they sit flat and stable. Thinly slice them lengthwise for longer shreds (or crosswise for shorter shreds). Repeat with the purple cabbage. You should get about 16 total cups of shredded green and purple cabbage.
• Add all the shredded cabbage and the shredded carrots to the bowl, season with salt and pepper, and toss until well combined. (Hands work best here.)
• Transfer coleslaw to a serving bowl and serve immediately, or cover and refrigerate 3 hours ahead of time and up to overnight for the best texture, and serve chilled.