Spicy Coleslaw (Cortido Americano)

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper reduces heat while maintaining crunch.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

cabbage

🥗Healthier: savoy cabbage

💰Cheaper: green cabbage

Savoy cabbage is slightly more tender.

black pepper

🥗Healthier: white pepper

💰Cheaper: black pepper

White pepper provides a milder flavor.

Peel the carrots (optional).

Cut the cabbage in half to prevent it from rolling while cutting.

Use a food processor to shred the cabbage or slice it by hand.

Cut the ends off the bell peppers and remove the seeds, then slice into matchsticks or feed into the food processor.

Cut the onion in half, peel, and cut off the ends.

Use one jalapeño, shredding it finely in the food processor.

Weigh the bowl with the vegetables, which totals about 2000 grams (4 lbs).

Measure out 40 grams of salt, which is 2% of the vegetable weight.

Mix the salt with the vegetables by hand, squeezing to draw out the juice.

Pack the mixture tightly into a jar, leaving an inch or two of space at the top for expansion.

Cover the jar and let it sit at room temperature for 3-4 days, opening it every day or two to release pressure.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary