Wednesday, November 9, 2011

purple coleslaw

In the Salvadorian stores in Kenzington Market, if you head to the back on the weekends, there are women, working out of tiny, tiny makeshift kitchens, making pupusas. The best pupusas in Toronto. They come in pairs, filled with beans and cheese, with a side of vinegary slaw, in a tiny plastic bag, of course.

In North America, coleslaw is often a creamy, bland mess of cabbage and mayonnaise. In South America, coleslaw usually comes in the form of Curdita, a vinaigrette based salad, with cabbage, jalepeneo and a hint of Mexican oregano.

This is not a traditional curdita recipe, but an amalgamation my favourite elements of coleslaw. It's a delicious, light side to go with tacos, quesadillas or texas pulled pork.

spicy purple coleslaw

1/4 head purple cabbage, grated
1 carrot, grated
1 celery stalk, finely minced
1 green onion, minced
handful of cilantro, minced
1 small jalepineo, minced

1/4 cup rice vinegar
1/8 cup olive oil
salt and pepper
1 tbsp sugar

Combine all the vegetables in a bowl. You want a really fine grate, for the best texture of salad. No big pieces. Pour over the vinegar and oil, and season with salt, pepper and sugar.

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