A flavorful salad that’s a healthier alternative to mayonnaise based slaws. Crispy cabbage, celery and radishes are combined with sweet Sungold tomatoes in this very easy to make dish. Why is it considered Puerto Rican? Couldn’t find a definitive answer for that, but the addition of some sliced hearts of palm would give it a real Caribbean flair. Serve with a grilled steak or roast chicken, the leftovers keep for several days, that is, if you can keep it that long.
Puerto Rican Coleslaw
Makes about six servings
Ingredients
- 6-8 c finely chopped green cabbage
- 1 c diced small tomatoes
- ½ c chopped celery, if the stalks are large, cut in half lengthwise first
- 1/2c chopped celery leaves
- 6-7 radishes, cut root and stem off first, then cut into half moon slices
- ¼ c sliced green onion
- 2 T apple cider vinegar
- 1 t fresh lime juice
- ½ t kosher salt, or more to taste
- ¼ to 1/2t hot pepper sauce, I used sriracha sauce
- 3T grapeseed or canola oil
Directions
- Chop up the cabbage, tomatoes and celery leaves, and slice celery, radishes and green onions, and toss into a large bowl. You can make this part ahead, place it in a container with a lid and pop it in the fridge until you’re ready to make the salad.
- In a small bowl, whisk together apple cider vinegar, lime juice, salt, hot sauce and oil. Taste to see if you want to add more hot sauce.
- Toss salad with the dressing. You can make this salad ahead and store it in the fridge for a few hours before you’re ready to serve.
