Kaleidoscopic Smoked-Salt Slaw 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Smoke Signals Feb 5, 2014

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.

Make Ahead: 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.

6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings; makes a scant 5 cups

  • 2 cups finely shredded green cabbage
  • 1 cup finely shredded purple cabbage
  • 1 cup shredded carrots
  • 1/2 small sweet onion, cut into quarters and then into very thin slices
  • 1/4 cup loosely packed finely chopped cilantro
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1/2 tablespoon sugar
  • 1/2 teaspoon smoked salt (see related recipe)
  • 1/4 teaspoon freshly ground black pepper

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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.

Taste, and add smoked salt as needed.

Rate it

Recipe Source

From Smoke Signals columnist Jim Shahin.

Tested by Jeff Donald.

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