CITRUS AND CHILI SLAW

MAKES 6 TO 8 SERVINGS

A MORE ADVENTUROUS TAKE ON your typical coleslaw, this crunchy and refreshing side dish was originally inspired by trips to a tiny town just north of Baja in Mexico. The best part about the town is there’s very little to actually do, so we fill the days with beach naps, strolls around town, and cooking simple lunches. Down the road from where we stay is a no-frills town grocery called Oscaritos where we stock up on all the necessities: Pacifico beer, fresh produce, and Popsicles. Although the selection varies widely depending on the day, the shop always seems to have sweet citrus and crisp jicama, an invitation to leisurely walk back to our place and start prepping for an easy lunch slaw. This recipe is great hot weather food and goes really well with Smoky Kalua Jackfruit (here), atop your favorite sandwich, or eaten all on its own.

1 orange or minneola, cut into supremes, plus 2 tablespoons of the juice left from cutting the supremes (see Chef’s Note, here)

2 teaspoons chili powder

⅓ cup cider vinegar

¼ cup olive oil

1 tablespoon freshly squeezed lime juice

2 teaspoons stone-ground mustard

2 cloves garlic

2 teaspoons sea salt

1 tablespoon light brown sugar

½ medium-size head green cabbage, halved, unsightly outer leaves removed, cored, and thinly shredded

1 small to medium-size head radicchio, halved, unsightly outer leaves removed, cored, and thinly shredded

1 small jicama, peeled and julienned

4 sprigs green onion, sliced very thin on a bias

5 sprigs cilantro, large stem pieces removed, roughly chopped

1 serrano pepper, sliced very thinly on the bias

1. In a medium-size bowl, combine the orange juice, chili powder, cider vinegar, oil, lime juice, mustard, garlic, salt, and brown sugar. Whisk well.

2. In a large salad bowl, toss together the cabbage, radicchio, jicama, green onions, cilantro, and serrano.

3. Pour the dressing over the vegetables and toss to coat. Allow to sit for 1 hour before serving.