CABBAGE SLAW MEXICAN RECIPES

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HOT SLAW, MEXICAN-STYLE RECIPE - NYT COOKING



Hot Slaw, Mexican-Style Recipe - NYT Cooking image

Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined. You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw. You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire. When you’ve got the cabbages good and blistered, put them on a cutting board, remove the charred exteriors and cut out the cores, then slice the remaining cabbage into shreds. Dress with crema, store-bought or home-made, along with chopped cilantro, some chipotle en adobo and lime juice. It makes for a slaw that goes with almost anything grilled.

Provided by Sam Sifton

Total Time 1 hours

Yield Serves 6-8

Number Of Ingredients 7

1 small purple cabbage
1 small green cabbage
1 small bunch cilantro, the leaves cleaned and roughly chopped, approximately ½ cup
1 cup crema, or to taste
1 tablespoon freshly squeezed lime juice, or to taste
1 tablespoon adobo from a can of chipotles en adobo, or hot pepper sauce to taste (optional)
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Make the crema the night before, or many nights before, the day you want to cook.
  • When you are ready to make the slaw, build a fire in your grill, leaving about 1/3 of grill free of coals, or set one burner of a gas grill to high. When the fire is ready, place the cabbages, whole, onto the fire or over the open burner, and allow them to roast in the heat of the open flames, turning them every few minutes and allowing them to rest occasionally on the cooler side of the grill, until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes. You are not looking to incinerate them so much as to cook them aggressively. You will discard most of the burned exterior.
  • Meanwhile, make the dressing. Whisk the cilantro into the crema in a bowl, and add the lime juice and, if you’re using, adobo or hot sauce to taste, along with a little salt and pepper.
  • When the cabbages are blackened and have softened to the point where you can insert a knife into each one fairly easily, remove them to a cutting board. Once they have cooled slightly, take off most of the blackened exterior leaves. Cut each cabbage in half, then use your knife to remove the cores. Slice the cabbage into thin strips, as for a coleslaw, and add them to a large serving bowl.
  • Apply about 1/2 a cup of the crema to the sliced cabbage, and toss to combine. Continue adding crema until you have enough to coat all the cabbage, then taste and adjust seasonings. (You can save the rest of the crema for another use, keeping it in a closed jar in the refrigerator.) Serve with grilled meats or alone.

Nutrition Facts : @context http//schema.org, Calories 58, UnsaturatedFatContent 2 grams, CarbohydrateContent 1 gram, FatContent 6 grams, FiberContent 0 grams, ProteinContent 1 gram, SaturatedFatContent 3 grams, SodiumContent 89 milligrams, SugarContent 1 gram

GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW RECIPE | TH…



Grilled Southern Fish Tacos with Cabbage Slaw Recipe | Th… image

Provided by Patrick and Gina Neely : Food Network

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup buttermilk
1 jalapeno, sliced
1 teaspoon smoked paprika
Juice of 1 lime
1 1/2 pounds halibut, skinless
Olive oil, for greasing grates
Kosher salt and freshly ground black pepper
16 to 20 (6-inch) corn tortillas
Cabbage Slaw, recipe follows
Lime wedges, for serving
Fresh cilantro leaves, for serving
1/2 small head green cabbage, cored
1/4 red onion
3 tablespoons chopped cilantro
1/2 cup sour cream
1 chipotle, packed in adobo, finely chopped
Juice of 1/2 lime
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

  • Add buttermilk, jalapeno, smoked paprika, 1/2 the lime juice, salt, and pepper to a large resealable zip top bag. Add the halibut and let marinate for 30 minutes.
  • Preheat the grill to medium-high heat.
  • Once hot, brush the grill grate with some olive oil. Remove the fish from the marinade and grill the fish 4 minutes per side, about 8 minutes total. Remove to a plate and break the fish into chunks. Sprinkle with lime juice and a touch more salt.
  • Grill corn tortillas until warm and soft and they have a few charred marks.
  • To assemble the tacos, place a nice spoonful of the fish onto the center of a warmed tortilla. Top with the Cabbage Slaw. Garnish with lime wedges and cilantro leaves.
  • Using a large holed grater attachment for a food processor, shred the cabbage and red onion. Add to a large serving bowl with the chopped cilantro.
  • Mix the sour cream, chipotle, lime juice, honey, salt, and pepper in a separate bowl.
  • Add the dressing to the grated cabbage. Allow the mixture to marinate for at least 30 minutes and up to 8 hours before serving

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HOT SLAW, MEXICAN-STYLE RECIPE - NYT COOKING
Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined. You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw. You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire. When you’ve got the cabbages good and blistered, put them on a cutting board, remove the charred exteriors and cut out the cores, then slice the remaining cabbage into shreds. Dress with crema, store-bought or home-made, along with chopped cilantro, some chipotle en adobo and lime juice. It makes for a slaw that goes with almost anything grilled.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 58 per serving
  • Apply about 1/2 a cup of the crema to the sliced cabbage, and toss to combine. Continue adding crema until you have enough to coat all the cabbage, then taste and adjust seasonings. (You can save the rest of the crema for another use, keeping it in a closed jar in the refrigerator.) Serve with grilled meats or alone.
See details


GRILLED SOUTHERN FISH TACOS WITH CABBAGE SLAW RECIPE | TH…
From foodnetwork.com
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