Bright cabbage slaw from Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (page 224) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Spicy fried chicken; Pork braised with chilies

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alexandra_zpdtlt on May 25, 2026

    I would use less oil - I tend to prefer highly acidic slaws. Good base overall.

  • bbbtravels on September 20, 2025

    Delicious. Made the Asian Slaw version for a barbeque and it was a big hit with friends claiming the leftovers. The "when your palate zings with pleasure, it's ready" seasoning note is the key.

  • bernalgirl on August 14, 2025

    I made the Mexican variation, adding about 1/2 teaspoon of Mexican oregano. This truly is a bright accompaniment to a rich braise — her Braised pork with chiles.

  • CorneliaCooks on May 21, 2022

    OMG. I grew up hating BBQ and slaw (yeah, I was a weird kid in the Midwest.) But this recipe is great! I chopped 1/2 of a red CSA cabbage and did the salt trick--no water came out. Then I did a whole white onion with (store-bought!) lemon juice and did not drain them when it was time to add them to the main bowl. Meanwhile, I julienned two CSA carrots. I added an indeterminate amount of avocado mayo, stirred it all together, and... perfection! I'm in love. Best slaw ever.

  • bching on March 17, 2019

    What a great technique and variations. It's now my go to slaw. The recipe says it serves 4 generously. I'd say it serves 8 generously, and it's easy to scale up and down.

  • sdutton on January 16, 2019

    My husband and I make this often. We love it.

  • averythingcooks on December 26, 2018

    I made this to serve with tacos (chile braised pork from the same book). For me, it was far too acidic ..... a couple of spoonfuls of miracle whip (I know - love it or hate it!) tossed in fixed it for my palate.

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