Recipe: Cuban Slaw

Cuban Slaw.

This new version of Cuban Slaw resulted from a happy accident. I shredded the cabbage and mixed it with salt, then had to stop the cure after 20 minutes to get back to a family activity. The cabbage had softened and sweetened but had not yet thrown off any liquid; this as compared to a sauerkraut or sour slaw prep in which I’ll leave the salt on the cabbage longer then (in the case of the sour slaw) rinse it out before proceeding. Do try this at home! The tart white vinegar and oregano will remind you of Cuban flavors and Cuban Slaw could become a condiment on a sandwich as well as a side dish. Makes 6 servings.

Ingredients:
Medium head green cabbage, about 2 lbs
½-1 t Kosher salt*
¼ c neutral oil
3 t distilled white vinegar
¼ t ground black pepper
½ t dried oregano
1 t finely chopped garlic

Method: shred the cabbage with your preferred method (we use the coarsest side of a box grater). Toss the cabbage with ½ t salt and massage it in with your hands so all surfaces come into contact. *Taste; if it is under-salted add more, but by no means add salt to the point that it is “salty”. Cure for 20 minutes then mix in other ingredients. Refrigerate for 2 hours or more to let the flavors meld, then serve.