Cabbage and Tomato Slaw
Source: Chris Cosentino, Cockscomb and Boccalone
This recipe was demonstrated at the CUESA Classroom on July 18, 2015.
1 small head green cabbage
2 pints cherry or Roma tomatoes (substitute Roma tomatoes if necessary)
1 red Fresno chile (substitute red jalapeño if necessary)
Sea salt (Jacobsen preferred)
Freshly ground black pepper
1 cup thinly sliced scallions
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon Red Boat Fish Sauce
1 cup cilantro sprigs
Using a mandolin or sharp knife, slice the cabbage very thinly. Place in a mixing bowl. Cut the cherry tomatoes in half and add the bowl (if using Roma tomatoes, slice them into one-sixths lengthwise). Remove the seeds from the chile and slice it into thin rings, adding them to the bowl. Add the scallions. Season the salad with salt and pepper. Dress the salad with the lime juice, olive oil, and fish sauce. Add the cilantro and toss until evenly distributed. Taste and adjust seasoning.