Recipe: Alice Waters's Coleslaw (using red onion, jalapeno and cilantro)

ALICE WATERS'S COLESLAW

1 medium green cabbage, about 3 lbs. outer leaves removed
1/2 small red onion, cut in half through the stem and thinly sliced
1 cup loosely packed fresh cilantro leaves, coarsely chopped
1 large jalapeno, seeded and finely chopped
3 to 4 Tbsp. fresh lime juice
3 to 4 Tbsp. red wine vinegar
1/4 to 1/3 cup olive oil
1 1/2 tsp. Maldon or other sea salt, plus more to taste*
1/2 tsp. freshly ground black pepper, plus more to taste
Large pinch sugar, or more to taste

Quarter cabbage through core; cut out core. Cut quarters crosswise in half and using a sharp knife, finely shred. Put shredded cabbage in very large bowl or pot. You'll have about 5 1/2 quarts.

Add onion, cilantro, and jalapeno to the cabbage. Toss to mix. Sprinkle with lime juice, vinegar, oil, salt, pepper and sugar and toss to coat. Let slaw sit for 1 hour. Toss occasionally.

Drain. Taste and adjust the seasonings. Wait another hour before serving at room temperature.

*Maldon sea salt, the darling of many cooks and chefs is esteemed for its soft flaky crystals, which add a pleasing crunch to many dishes. The texture dissipates as soon as the salt dissolves into a dish, making it nearly impossible to distinguish. When making this coleslaw just use any clean tasting coarse grain sea salt. Kosher salt will also do. Since Maldon salt crystals are bigger than those of kosher or table salt, they take up more room in a measuring spoon. If subbing another kind of salt, start with 1 tsp. and add more to taste.

Makes 8-12 servings
Source: The New York Times Magazine