Here is a version of a recipe I learned from Chris Schlesinger and John Willoughby, in their indispensable guide to beachfront cooking, ‘‘Let the Flames Begin.’’ It has been central in my summer cooking repertory for more than a decade. Opinions may vary on the idea of hearts of palm and avocado in a coleslaw, but only until this dish is eaten.
Ingredients
- 2 cups fresh orange juice
- 1 ½ tablespoons ground cumin
- 1 small head of green cabbage, cored and sliced thin
- 1 small head of red cabbage, cored and sliced thin
- 2 medium carrots, peeled and sliced into thin strips
- 1 jar or can hearts of palm, 12-14 ounces, drained and sliced into thin strips
- 1 large avocado, peeled, pitted and sliced thin
- 1 medium tomato, seeded and cut into a fine dice
- 3 tablespoons red-wine vinegar
- ¼ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
290 calories; 16 grams fat; 2 grams saturated fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 10 grams dietary fiber; 17 grams sugars; 6 grams protein; 338 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Preparation
- In a small pot set over medium heat, combine the orange juice and cumin and reduce to 1/2 cup. Let cool.
- Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
- Put the diced tomatoes into a small, nonreactive bowl and add to them the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
- Pour the dressing over the slaw and mix to combine. Serve immediately, or cover again and place in the refrigerator for up to 2 hours before serving.
Dining and Cooking