Peruvian Inspired Coleslaw

Course: Side Dish

Cuisine: Hispanic, Peruvian, South American

Keyword: cabbage, coleslaw, salad

Prep Time: 15

marinating time: 30

Total Time: 45

Servings: servings

Calories: 147kcal

This slaw may be prepared a day ahead. This recipe may be divided in half for serving smaller crowds.

2 pounds (906 grams) red and green cabbage shredded, or about 8 cups
3 large carrots peeled and julienned, or about 2 cups
1/2 large white onion (about 1 cup) peeled and roughly chopped
2 cloves garlic peeled and roughly chopped
1 large red bell pepper (about 1 cup) roughly chopped
1/2 large jalapeño pepper (about 1/4 cup) deseeded and roughly chopped, optional
1 bunch cilantro (1 cup) chopped
1 tablespoon kosher salt plus more to taste
2 large limes juiced (or 1/4 cup)
1 cup extra virgin olive oil

Add the shredded cabbage and carrots to a large mixing bowl, then set this bowl aside while you prepare the Peruvian dressing.

Add the garlic and onion to the bowl of your food processor or blender.
Pulse the two together for 30 seconds to break them up slightly. Stop the machine and use a rubber spatula to scrape down the bowl.
Add the red bell pepper and jalapeño pepper to the food processor.
Pulse again for 30 seconds to break up the peppers. Scrape the bowl down once again.
Next, add the cilantro leaves, and pulse the processor together for 15-20 seconds, or until the mixture resembles pico de gallo or a thick salsa.
Add the lime juice and the salt.
Start the food processor and slowly drizzle in the olive oil through the chute in the lid. The dressing should be smooth and cohesive with no puddles of oil in the mixture.

Pour the dressing over the shredded cabbage and carrots in the mixing bowl. Use a pair of tongs to toss the veggies in the dressing ensuring they're fully coated.
Taste the coleslaw and adjust the seasoning by adding more salt as needed.
Transfer the coleslaw to a non-reactive ceramic or glass bowl, if you mixed it in a metal bowl, and refrigerate for at least 30 minutes prior to serving.
Serve cold or at room temperature.

Use bagged shredded cabbage or coleslaw mix instead of hand-shredding cabbage at home.
Use all green cabbage or white cabbage in place of the red and green cabbage mix.
Replace the carrots with bagged shredded carrots.
Replace the carrots with jicama.
Use yellow instead of white onion.
Increase the spice level by using 1- 1 1/2 jalapeño pepper *this will make it very spicy* or omit the jalapeño completely
Use grapeseed oil instead of olive oil.
Decrease the salt to 2 teaspoons for a lower sodium recipe.

Make this Peruvian dressing as instructed.
Store the prepared dressing in a sealed jar in the fridge for 2 days.
Before tossing the cabbage and carrots in it, shake the jar vigorously to re-emulsify the dressing.

The veggies may produce some water in the bottom of the bowl, simply toss the coleslaw just before serving to redistribute the dressing. You can also drain off excess water if you prefer a drier coleslaw.
This Peruvian Coleslaw doesn't have to be refrigerated, but it does taste better chilled.
Pack any leftovers in a food storage container and store this Peruvian coleslaw in the fridge for 2 days. After that, it'll begin to grow soggy and lose its crunch.
Leftovers should not be frozen.