By Sam Sifton
- Total Time
- 10 minutes, plus 2 hours' refrigeration
- Rating
- 4(139)
- Notes
- Read community notes
Here is a version of a recipe I learned from Chris Schlesinger and John Willoughby, in their indispensable guide to beachfront cooking, ‘‘Let the Flames Begin.’’ It has been central in my summer cooking repertory for more than a decade. Opinions may vary on the idea of hearts of palm and avocado in a coleslaw, but only until this dish is eaten.
Featured in: How to Make a Perfect Summer Feast
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Ingredients
- 2cups fresh orange juice
- 1½tablespoons ground cumin
- 1small head of green cabbage, cored and sliced thin
- 1small head of red cabbage, cored and sliced thin
- 2medium carrots, peeled and sliced into thin strips
- 1jar or can hearts of palm, 12-14 ounces, drained and sliced into thin strips
- 1large avocado, peeled, pitted and sliced thin
- 1medium tomato, seeded and cut into a fine dice
- 3tablespoons red-wine vinegar
- ¼cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
214 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 23 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 4 grams protein; 734 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a small pot set over medium heat, combine the orange juice and cumin and reduce to ½ cup. Let cool.
Step
2
Combine the cabbages, carrots, hearts of palm and avocado in a large, nonreactive bowl, cover with plastic wrap and place in the refrigerator.
Step
3
Put the diced tomatoes into a small, nonreactive bowl and add to them the reduced orange juice, the vinegar and olive oil and whisk to emulsify. Season with salt and pepper to taste.
Step
4
Pour the dressing over the slaw and mix to combine. Serve immediately, or cover again and place in the refrigerator for up to 2 hours before serving.
Ratings
4
out of 5
139
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Cooking Notes
Betsy Karpenkopf
This was great. As promised, it was very easy. I sliced everything in the food processor (aside from the avocado). The reason behind making this recipe was my daughter's asking me what hearts of palm were, and she said we should make something with them. So, as usual, "Cooking" to the rescue! Voila: a colorful, crunchy,
easy salad for lunch.
Karen
Crunchy, fresh. Good mix of textures and flavors. May add jicama the next time.
Mary
Really good. The flavors worked very well. We just put the avocado on the top after it was served so that the avocado didn't get mushed up as the dressing was tossed in.
nikki
I found this dressing bitter but I’m guessing that’s because I tried to reduce the orange juice swiftly and had it at too high of a temperature. For those looking to speed it up, I would not recommend attempting my shortcut.
SaanaB
This is a great inspiration recipe in the days of covid19. I had to omit avo and tomato. Added cuke. Slicing the palm hearts lengthwise was a tiny revelation and very delish. I will incorporate this technique into noodle bowls and other slaws while sheltering in place.
Tante Stacey
I was intrigued by the orange juice/cumin mixture, but wasn't terribly impressed with the dish. Could be because I used pre cut cabbage in the bag. Not sure, but I don't think I'll try it again.
AAS
The OJ and cumin base was new to me, and really good. All agreed the taste was nice, but more “chewy” than pleasantly crunchy. Next time I’ll try to soften the texture by slicing the cabbage and carrots much thinner than shown in the photo, and perhaps mixing and applying the dressing to them while still hot.
Maureen
I made without hearts of palm because didn’t have any. Used some red bell pepper and chopped up some scallions. I mixed the avocado in to make creamy. Was really delicious.
Stella Luna
I had this salad in Costa Rica, exactly these ingredients but not mixed - they were stacked in individual molds, dressed and pressed down with a weight so that the salads came to the table as little rainbow columns that fell into a slaw with the pressure of your fork. Very pretty and the cumin, orange and tomato gave it such freshness.
K Bridge
Excellent on fish tacos.
add mango
Add mango
Jennifer
Hearts of palm and avocado do well together. Adding the crunchy slaw was a great marriage. This was surprisingly good and quick using my Benriner mandoline. The dressing is the star. I'm going to try using it with other salads, perhaps adding a bit of dijon mustard.
SaanaB
This is a great inspiration recipe in the days of covid19. I had to omit avo and tomato. Added cuke. Slicing the palm hearts lengthwise was a tiny revelation and very delish. I will incorporate this technique into noodle bowls and other slaws while sheltering in place.
carroll
Absolutely delicious and I would definitely make it again. But it takes way longer than 10 minutes to reduce the juice to a 1/2 cup at medium heat. More like 30 minutes.
nikki
I found this dressing bitter but I’m guessing that’s because I tried to reduce the orange juice swiftly and had it at too high of a temperature. For those looking to speed it up, I would not recommend attempting my shortcut.
Mary
Really good. The flavors worked very well. We just put the avocado on the top after it was served so that the avocado didn't get mushed up as the dressing was tossed in.
Karen
Crunchy, fresh. Good mix of textures and flavors. May add jicama the next time.
Betsy Karpenkopf
This was great. As promised, it was very easy. I sliced everything in the food processor (aside from the avocado). The reason behind making this recipe was my daughter's asking me what hearts of palm were, and she said we should make something with them. So, as usual, "Cooking" to the rescue! Voila: a colorful, crunchy,
easy salad for lunch.
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