Hot Slaw, Mexican-Style Recipe (2024)

"...until they look like something tragic and ruined." Cooking directions that have possible application elsewhere in ones life.

Is a grill required? Can I recreate this in a small Manhattan apartment?

O,M,G, This is the rolls royce of slaws! The mother slaw of all time! I made the crema the night before, leaving it out and then popped into the fridge all day. Between the cream and sour cream and lime and smoky cabbage? Thot I'd died and you know what. My palate favors lime, so I added quite a bit more. The extreme char on the cabbage handled it well, with no loss to the base flavor of the crema. I am a cole slaw junkie, and this one is now near the top of the list for frequent rotation.

I dry, grilled (in cast iron grill pan) angel hair slaw and red cabbage since small apartment did not allow BBQ. Tossed with cilantro, crema, lime juice, green verde sauce and ground pepper. My variation a hit for church pot luck !

This is a delicious recipe, and I've found that it can be made in the middle of winter in the oven. I just cut the cabbage into a couple large pieces, put it in the oven under a medium broiler, and wait until it is blackened on the outside. Then I cut those parts off, cut up the cabbage and mix it with the lime juice, cilantro, adobo, and salt and pepper. For visual appeal, I like it better with the delicious crema drizzled over it at the end, instead of mixed with the slaw.

I decided to make this as a last minute accompaniment for Carnitas that I made for a pot luck. Since I was so short on time, I used (GASP!) Bagged coleslaw mix and shredded purple cabbage. I spread half of each bag on a baking sheet and put under the broiler to let them char a little. Then mixed with the uncooked remainder, so it would still have crunch. The dressing is incredible! I can't wait to try this the intended way. Bottom line, I'd eat pencil shavings if they were in that dressing.

I like to grill an oiled, quartered radicchio and serve it, dressed with a vinaigrette, over white beans and tuna (canned works fine--high-quality Italian canned is even better).

Char/turn any veg over the gas stovetop burners.

Sliced cabbages in 1/2" slices. Brushed with oil and baked at 500°F for 15-20 minutes. Turned out great!

This sounds like the adult version of roasting marshmallows over the fire at summer camp. What fun. Can't wait to try this.

I'm thinking of trying this in the oven, the same way that I char an eggplant. Maybe add a spritz of liquid smoke.

Really unique taste, delicious as a side dish with tacos. Everyone enjoyed it. Took the better part of an hour to cook. We didn't have chipotle but I would say it is a 100% necessary ingredient for the next time.

While I very much liked the flavors of this recipe, I found the cabbage to be a bit soggy. Next time, I will either quarter the cabbage and grill the quarters, leaving them a bit more crisp, or sear the quarters in a cast iron pan per a Bittman recipe - a little bit of char, a little bit of crunch. I think this would be preferable to the somewhat steamed character of the cabbage when it's grilled whole.

Delicious! Easy to char the (small) head of cabbage on the gas stove. Don't forget to dry roast a clove or 2 of garlic, threaded on a small skewer at the same time. I added some smoked paprika instead of chipotle, plus the garlic and some scallions. Maybe chipotle next time. Let the cabbage cool a bit, maybe,before adding the crema. So good!

It should work on a gas burner, the way I do eggplant, peppers, and corn.

Sliced cabbages in 1/2" slices. Brushed with oil and baked at 500°F for 15-20 minutes. Turned out great!

I decided to make this as a last minute accompaniment for Carnitas that I made for a pot luck. Since I was so short on time, I used (GASP!) Bagged coleslaw mix and shredded purple cabbage. I spread half of each bag on a baking sheet and put under the broiler to let them char a little. Then mixed with the uncooked remainder, so it would still have crunch. The dressing is incredible! I can't wait to try this the intended way. Bottom line, I'd eat pencil shavings if they were in that dressing.

If you're dairy-free, substituting full fat coconut milk for the crema works perfectly.

Question: I'd appreciate suggestions for using a non-dairy dressing instead of the crema. This looks like a great recipe, but I need to share it with someone who can't eat milk-based products (especially at this level). Thanks for any ideas.

Although I like cooked cabbage, I prefer my coleslaw cold and crisp. I have made coleslaw with cold shredded cabbage, minced fresh jalapeno and cilantro, lime juice, and salt. Sometimes, I add shredded carrot and minced scallions. I never thought about crema, and I will definitely try that on my slaw.

Delicious! Easy to char the (small) head of cabbage on the gas stove. Don't forget to dry roast a clove or 2 of garlic, threaded on a small skewer at the same time. I added some smoked paprika instead of chipotle, plus the garlic and some scallions. Maybe chipotle next time. Let the cabbage cool a bit, maybe,before adding the crema. So good!

This is a delicious recipe, and I've found that it can be made in the middle of winter in the oven. I just cut the cabbage into a couple large pieces, put it in the oven under a medium broiler, and wait until it is blackened on the outside. Then I cut those parts off, cut up the cabbage and mix it with the lime juice, cilantro, adobo, and salt and pepper. For visual appeal, I like it better with the delicious crema drizzled over it at the end, instead of mixed with the slaw.

O,M,G, This is the rolls royce of slaws! The mother slaw of all time! I made the crema the night before, leaving it out and then popped into the fridge all day. Between the cream and sour cream and lime and smoky cabbage? Thot I'd died and you know what. My palate favors lime, so I added quite a bit more. The extreme char on the cabbage handled it well, with no loss to the base flavor of the crema. I am a cole slaw junkie, and this one is now near the top of the list for frequent rotation.

a great new recipe for a Mexican-style hot slaw (above). I hope even if you're dealing with rain or howling winds, you'll give it a try real soon, perhaps as an accompaniment to carne asada or fish tacos. Those and the slaw would make for a pleasurable Sunday night meal.

Had great hopes for this one. In one word, tragic. Warm slaw with runny dressing just didn't hit it off with anyone at the table. I prefer my slaw cold and crisp, not luke-warm and soggy. Sorry. I love this cooking section but this gets my personal thumbs down. I've had charred Romaine with caesar dressing, which was outstanding, and the charred bits were left on. The inside was still crisp. That to me, is a better solution.

You aren't missing it...there is a recipe for the crema but It wasn't linked on my iPhone screen version either, but I had read it in the print version that appeared in the Sunday magazine. It might be on the website...

We made this last night on our gas grill. The cabbage could have been more cooked, but no matter, it was really delicious with fish tacos!
I used Greek yogurt in place of crema, and added the zest of one lime just for fun. Thanks NYT!

While I very much liked the flavors of this recipe, I found the cabbage to be a bit soggy. Next time, I will either quarter the cabbage and grill the quarters, leaving them a bit more crisp, or sear the quarters in a cast iron pan per a Bittman recipe - a little bit of char, a little bit of crunch. I think this would be preferable to the somewhat steamed character of the cabbage when it's grilled whole.

Followed the recipe; it was delicious! Those who ate enchiladas loved it alongside. I could've left the purple cabbage on the grill longer since it is generally a little tougher than green, but it added a nice crunch. Next time, more adobo and cilantro for me, and the chipotle crema would be great with chips and veggies so I'll make extra. This held up well for next-day round two, reheated.