This is not your mother’s coleslaw. We’re twistin’ on the tropics here, with papaya, curry and mint, plus a little chili to get your attention. The final product is light, crunchy and full of pucker power. Serves 6 to 8.
- 1 small head green cabbage (about 1½ pounds), halved, cored and sliced into thin shreds
- 2 ripe papayas, peeled, halved, seeded and cut into ½-inch dice
- Zest of one lemon
- 1/3 cup fresh lemon juice
- 2/3 cup olive oil
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 teaspoon chili powder
- 1 teaspoon curry powder
- 1/4 cup coarsely chopped fresh mint leaves
- Freshly ground pepper to taste
- In a large bowl, combine the cabbage and papaya. Cover and refrigerate.
- In a jar with a tight-fitting lid, combine the dressing ingredients. Imagine some hot rumba beat and shake the ingredients like a wild night on a forbidden beach. (Okay, you can stop now.) Taste and adjust the seasonings. Set aside.
- One hour before serving, shake the dressing well and pour over the cabbage-papaya mixture. Toss until thoroughly combined. Serve at room temperature.
From Dressed to Grill by Karen Brooks, Diane Morgan and Reed Darmon. Illustrations by Beth Adams. Copyright © 2001. Used with permission of Chronicle Books LLC, San Francisco, www.chroniclebooks.com.