Pancetta Slaw With Chili-Lime Vinaigrette Recipe

Name: Pancetta Slaw With Chili-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chili-Lime Vinaigrette and Quick-Pickled Radishes and Carrots; 2 medium jalapenos, finely minced, your call on the seeds; 1 tablespoon sherry vinegar; juice of one large lime; 4 large radishes, sliced; 4 small carrots, peeled and sliced; 1 tablespoon kosher salt; 1 tablespoon white sugar; 1/2 cup white vinegar; 1/2 cup water; Pancetta Slaw with Chili-Lime Vinaigrette; 1/2 head of cabbage; 15 rashers of pancetta; Quick-Pickled Radishes and Carrots; Chili-Lime Vinaigrette; A couple of leaves of fresh chopped purple basil for garnish

Servings: persons

Chili-Lime Vinaigrette and Quick-Pickled Radishes and Carrots
2 medium jalapenos, finely minced, your call on the seeds
1 tablespoon sherry vinegar
juice of one large lime
4 large radishes, sliced
4 small carrots, peeled and sliced
1 tablespoon kosher salt
1 tablespoon white sugar
1/2 cup white vinegar
1/2 cup water
Pancetta Slaw with Chili-Lime Vinaigrette
1/2 head of cabbage
15 rashers of pancetta
Quick-Pickled Radishes and Carrots
Chili-Lime Vinaigrette
A couple of leaves of fresh chopped purple basil for garnish

1
Combine the first three ingredients in a lidded container and leave it in the fridge for a few hours or overnight.
2
Combine the last six ingredients in a lidded container and leave it in the fridge for about an hour, or until ready to use.
3
Slice the cabbage into thin strips and toss to separate. Cut any long pieces so that you have individual strips that are a couple of inches long, like a slaw. Remove any tough white parts near the core or at the ribs.
4
Slice the rashers of pancetta into half-inch strips.
5
Set a skillet over medium-low heat and quickly fry the pancetta strips. Set on a paper towel to drain.
6
Drain the Quick-Pickled Radishes and Carrots and discard the juice.
7
In a large bowl combine the shredded cabbage and Quick-Pickled Radishes and Carrots. Slowly poor the Chili-Lime Vinaigrette over the slaw, tasting as you go until you get a flavor you like.
8
Top with the crispy pancetta.
9
Scatter a little chopped purple basil over and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Chili-Lime Vinaigrette and Quick-Pickled Radishes and Carrots, 2 medium jalapenos, finely minced, your call on the seeds, 1 tablespoon sherry vinegar, juice of one large lime, and more.

Yes, Pancetta Slaw With Chili-Lime Vinaigrette falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pancetta Slaw With Chili-Lime Vinaigrette

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