Bringing a little Tex-Mex influence to coleslaw, this dressing gets its bold flavor from lime juice, jalapeño, cilantro, and cumin.
Why this recipe works:
- A sugar-and-salt mixture purges the cabbage of excess moisture, leaving it tender, but still crunchy, and well seasoned.
- Seeding the jalapeños lessens the peppers' heat and gives this slaw a mild spiciness that everyone can enjoy.
- Cumin, cilantro, and lime in the dressing add a Tex-Mex flavor that compliments the fruity heat of the jalapeño.
- For the Dressing:
- 1/3 cup sour cream
- 1/3 cup buttermilk
- 1/3 cup apple cider vinegar
- 3 tablespoons mayonnaise
- 3 tablespoons sugar
- 3 tablespoons lime juice plus 1/2 teaspoon lime zest from 3 large limes
- 3 tablespoons finely chopped cilantro
- 1 tablespoon finely minced garlic (about 3 medium cloves)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- For the Slaw:
- 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
- 1 large carrot, peeled and grated on the large holes of a box grater
- 1 large jalapeño, stemmed, seeded, and finely diced
- 2/3 cup sugar
- 1/3 cup kosher salt
For the Dressing: Whisk together sour cream, buttermilk, vinegar, mayonnaise, sugar, lime juice and zest, cilantro, garlic, cumin, and black pepper in a small bowl.
For the Slaw: Combine cabbage, carrot, and jalapeño in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand 5 minutes, then transfer to a large colander and rinse thoroughly under cold running water.
Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.