Cuban-style Cole Slaw is “Cuban” because it has white vinegar. That make it the perfect accompaniment to my Cuban sandwich and black beans and rice. Serves 4.
½ medium cabbage, shredded, about 1 ½ lb
3 T olive oil
1 ½ T white vinegar
½ t cumin seeds
¼ c chopped green pepper (optional)
¼ c chopped green onions including some of the green
1 t salt
Method: sweat the cabbage by evenly distributing salt in a bowl and working it in with your hands so all surfaces get some salt. Refrigerate 30-60 minutes until a good amount of liquid has been thrown off. Rinse the cabbage and press it with a towel in a fine-screen strainer until water has been pressed out. Transfer to a serving bowl and add all other ingredients; toss. Refrigerate at least 2 hours before serving.