Mexi Coleslaw

So what’s the craziest thing that’s happened during a Zoom meeting for you? Mine have been fairly tame so far. I mean, other than that news guy showing up the week we started all of this.

In general, I’ve managed to mute out background noise (using my son’s Fortnite headset). I’ve been, if not “professionally dressed,” at least decent (I get cold a lot, so apparently I’m always in the same sweatshirt). I don’t have any babies who cry or drive a firetruck across the keyboard. Yes, occasionally the ten-year-old pops up with a chicken, but my students become more engaged during that part of the lesson than any other.

But one time? The thirteen-year-old walked in with a cabbage. This was unusual on a variety of levels. First, he is the most easily embarrassed member of the family. 7th grade is hard, y’all. But a sweet neighbor apparently bought a bunch from a grower who used to mostly sell to restaurants, and dropped one off for us. So he walked into the screen on a virtual department head meeting with a big, green cabbage.

The point of this story? I’m not even sure. But we did make some really good coleslaw.

This is our favorite variation on “Bright Cabbage Slaw” from Samin Nosrat’s Salt, Fat, Acid, Heat… which is a wonderful read (and not a bad Netflix show, either).


  • 1/2 head green cabbage, cored and chopped
  • 1/2 small onion, sliced very thin (red, if you have it… I didn’t)
  • 1 jalapeno, seeded and chopped
  • Juice of 1 lime
  • 1/2 cup chopped cilantro
  • 3-4 tablespoons extra-virgin olive oil


  • Core and chop the cabbage. Place in a colander and toss with two generous pinches of salt. Let sit for about 20-25 minutes to drain (ours didn’t produce very much liquid, but that’s ok)
  • Place the onion, jalapeno, lime juice, and another pinch of salt in the bowl you will use to serve the slaw. Allow the onion mixture to macerate for about 20 minutes (this will remove the sharp bite).
  • After 20 minutes, add the cabbage to the bowl with the onion and jalapeno. Add the cilantro and olive oil and toss well to coat.
  • Taste for seasonings (you may need a pinch or two more of salt). This is best if you give the flavors another 30 minutes to mingle, and you can make it up to a day ahead. Serve cold or at room temperature.


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