30 May 2008
I realize that cilantro is a controversial herb. Some people truly detest it, some even swear that they are genetically disposed not to like it. But if you can, cilantro is also a great thing to love. Chopping a fresh bunch of cilantro will release a bright, clean, fresh aroma into your kitchen. Unfortunately, when cilantro goes bad it is bad, tasting of soap, and I often worry that people's dislike of cilantro comes from these unfortunate specimens.
This coleslaw was inspired by a bunch of leftovers from a recent cookout. It pairs cilantro with its complimentary partners like lime and sour cream. It works equally well with Mexican and South Asian flavors and was delicious stuffed into an impromptu sandwich with some lemon-pepper shrimp.
1/2 head green cabbage, thinly sliced
1/2 cup sliced cilantro, loosely packed
1/2 a medium onion, thinly sliced
1/4 cup fresh lime juice
1/4 cup sour cream (low fat is fine)
1 pinch sugar
salt and pepper, to taste
1. Combine sour cream, lime, sugar, salt and pepper in the bottom of your serving bowl. Add cabbage, onion, and cilantro and toss to coat.