Fiesta Pepper Slaw

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Fiesta Pepper Slaw

 

2 tablespoons lime juice, plus 1/2 teaspoon grated zest from 1 lime

1 tablespoon vegetable oil

1 small clove garlic , minced

1/2 medium jalapeno chile , seeded and minced

Table salt and ground black pepper

4 medium bell peppers, seeded and cut into 1/4-inch strips

1/3 cup minced fresh cilantro

 

 

 

 

 

Whisk lime juice, zest, oil, garlic, jalapenoo, 1/4 teaspoon salt, and 1/8

teaspoon pepper together in large bowl. Add peppers and cilantro and toss well

to combine. Adjust seasonings with salt and pepper. Serve.

 

Serves 4 to 6

Source: Cook's Illustrated, Notes from the Test Kitchen

Formatted by Chupa Babi: 06.20.08

 

Although a mix of red, orange, and yellow peppers will provide the prettiest

appearance, this slaw can be made with just one type of bell pepper. For a

spicier slaw, do not remove the inner flesh and seeds from the jalapeño. Very

thin strips of bell pepper are essential for this recipe, so make sure your

knife is plenty sharp.

 

While we love traditional mayonnaise-based coleslaw, we are always on the

lookout for interesting alternatives. Many cuisines make slaws, not all of which

are cabbage based; some lack cabbage altogether. We wanted to make a few

“multicultural†coleslaws--with or without cabbage. Here’s what we

discovered:

 

Test Kitchen Discoveries:

Thinner vegetables make better slaw because they absorb dressing more readily

than thicker vegetables.

 

Use the shredding disk of a food processor, a V-slicer, or a sharp chef’s

knife. Most vegetables can be easily sliced thin enough by hand.

 

Serve the slaw as soon as possible after preparation. Most slaws shed a good

deal of liquid quickly and the flavors may turn watery and the texture soft.

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