The restrained use of smoked salt infuses this colorful, sprightly slaw with an aromatic, almost mysterious note that is reminiscent less of the grill than of wood smoke rising from a distant chimney on a cold winter night. It seems to span both summer and winter.
The smoke flavor is light. If you want a deeper smokiness, taste first, then add more of the salt, a little at a time. You might also simply add a little sea salt to complement the smoked salt. Your call. Oh, and if you use coarse smoked salt, it's a good idea to pulverize it or run it through a grinder so that it blends better with the slaw.
The slaw needs to be refrigerated for 1 hour before it is served. It can be refrigerated in an airtight container for up to 5 days.
From Smoke Signals columnist Jim Shahin.
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Ingredients
measuring cupServings: 6-8 (makes a scant 5 cups)
Directions
Step 1
Combine the green and purple cabbages, carrots, onion, cilantro, oil, lime juice, sugar, smoked salt and pepper in a mixing bowl; toss to incorporate. Cover and refrigerate for 1 hour before serving.
Step 2
Taste, and add smoked salt as needed.
Step 3
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Nutritional Facts
Per serving (based on 8)
Calories
50
Fat
4 g
Carbohydrates
5 g
Sodium
85 mg
Fiber
1 g
Sugar
3 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From Smoke Signals columnist Jim Shahin.
Tested by Jeff Donald.
Published February 4, 2014
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