The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Cilantro Nectarine Coleslaw

with 4 comments

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Katie White is a coleslaw genius, and this is her recipe. Coleslaw is something that I normally think of as being kind of creamy, rasin-laden, delicious, and a little heavy. This is a new approach to coleslaw, and it makes a perfect side dish to any roasted hunk of meat or vegetarian concoction.

This coleslaw made February in Juneau feel a little more like July. The fresh crunch of the cabbage, sweetness of the nectarine, snap of the finely chopped red onion, cilantro-ness of the cilantro, and acidity of apple cider vinegar will have you eating seconds.

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Ingredients:
– 1 big old head of green cabbage, chopped up all coleslaw style
– 1 or two red or orange peppers, finely cut lengthwise
– 1 head of cilantro, washed, and finely chopped
– 1 or 2 nectarines, cut in half, pitted, and cut crosswise

Dressing
– 3 Tbsp. good-quality olive oil
– 1 Tbsp. apple cider vinegar
– sea salt & fresh ground pepper to taste

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4 Responses

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  1. What a genuinely great recipe! I really need to learn to love coleslaw.

    frugalfeeding

    March 11, 2012 at 1:55 pm

    • Thanks Frugal Feeding!

      I hope you learn to love it too. I certainly love it. 🙂

      Patrice Helmar

      March 19, 2012 at 11:43 pm

  2. where is the mayonnaise good recipe but tio be coleslaw needs mayo and half in half here in arizona

    best wishes
    alan

    alan

    March 17, 2012 at 1:25 am

    • YUM!

      Your recipe sounds amazing, but I try to stay away from the mayo when I can resist it. I’d love to try Arizona coleslaw 🙂

      Thanks for reading, Alan!

      Happy Eating,

      Patrice

      Patrice Helmar

      March 19, 2012 at 11:44 pm


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