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Cabbage Escabeche (Nacho Slaw)

Cabbage Escabeche (Nacho Slaw) 6.000
Feb 3, 2010

This makes enough tart slaw for any nachos you put together. You'll have enough left over to use as a topping or side for sandwiches.

Make Ahead: The slaw needs to marinate for 2 hours. It can be refrigerated in an airtight container for up to 4 days.

Servings: 6 cups
  • 4 jalapeño peppers, stemmed, seeded and cut lengthwise into thin slivers (julienne)
  • 1/2 large head green cabbage, cored and shredded (8 to 9 cups)
  • 2 large carrots, peeled and shredded (scant 2 cups)
  • Leaves from 1 small bunch flat-leaf parsley, finely chopped (about 1 cup)
  • 1 cup apple cider vinegar
  • 2 1/2 tablespoons kosher salt
  • 1 tablespoon sugar

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Combine the jalapeno peppers, cabbage, carrots and parsley in a large bowl. Add the vinegar and toss to coat evenly, then add the salt and sugar. Mix well, then cover with plastic wrap. Refrigerate for 2 hours, then drain in a colander.

The slaw is ready to use right away; or transfer it to a heavy-duty plastic resealable food storage bag, seal and refrigerate for up to 4 days, shaking to redistribute the contents each day.

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Recipe Source

Adapted from David Suarez, chef and culinary director at Rosa Mexicano.

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per 1/4-cup serving: 13

% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 340mg 14%

Total Carbohydrates: 3g 1%

Dietary Fiber: 1g 4%

Sugar: 2g

Protein: 1g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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