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Coleslaw, Taco Style #1

chefnubbs June 8, 2021


Cole Slaw, Taco Style #1

A great condiment for fusion recipes
Course Culinary, Pickles, Preserves & Condiments


  • Mandolin or Food Processor
  • A non-metal mixing bowl
  • 2 Quart Containers (or other cylinder shaped NOT METAL containers)
  • Fork


  • 8 oz Cabbage, Purple
  • 8 oz Cabbage, White
  • 1 ea Carrot, large
  • 1 ea Cucumber, medium
  • 1 stalk Lemongrass
  • 1 ea Zest & Juice of 1 lemon
  • 1/3 cup Apple Cider Vinegar
  • 3-4 ea Jalapenos, pickled
  • 1 tsp Celery Salt
  • 2 tsp salt
  • 1 tsp white pepper
  • 1 tsp course cracked black pepper
  • 4 Tbsp Sugar
  • 1/4 cup Mirin, sweet rice wine DO NOT underestimate how crappy and how weirdly delicious this ingredient is depending on the company that makes it. I love "Kikkoman Aji-Mirin Sweet Rice Cooking Seasoning". But whatever you get, don't use it if you


  • Zest and juice lemon,
  • Whisk mirin, lemon, lemon zest, table salt, celery salt, sugar & apple cider vinegar together until sugar and table salt are completely and totally dissolved (it will happen, just keep whisking).
  • Shred cabbage using either food processor or mandolin.
  • Shred carrot
  • Finely dice jalapenos
  • Shred Cucumber (this is where a mandolin becomes preferred in my opinion)
  • Finely chop the lemongrass
  • Mix together all the produce in bowl until fully mixed.
  • Add liquid mixture and continue to mix thoroughly.
  • Separate evenly into storage containers. Wrap with plastic wrap making sure to press the plastic down on the coleslaw to ensure fully submerged.
  • Reserve under refrigeration for at least 1 day.
Keyword Coleslaw, Culinary, Pickles, Preserves & Condiments