Raw Plantain & Cabbage Slaw

1. 1
   prep · ~5 min

   Peel and julienne the green plantain.

   Trim the ends off the green plantains. Using a knife, score the skin lengthwise and peel it away. The skin is tough and will not pull off like a banana. Cut the peeled plantain in half crosswise, then slice each piece into thin matchsticks or use the julienne blade on a mandoline.

   TIPRub your hands and the knife blade with a little oil before peeling — plantain sap can be sticky and may stain.
2. 2
   prep · ~6 min

   Shred the cabbage and prep remaining vegetables.

   Halve the cabbage and remove the core. Slice very thinly into fine shreds with a sharp knife or mandoline. Peel the carrot and cut into thin matchsticks. Halve the bell pepper lengthwise, remove seeds and membrane, then slice into thin strips. Finely mince the green chili.

3. 3
   mix · ~1 min

   Make the lime dressing.

   In a small bowl, whisk together the lime juice, olive oil, honey, minced green chili, salt, and black pepper until the honey dissolves and everything is well combined.

4. 4
   mix · ~2 min

   Toss the slaw together.

   In the large mixing bowl, combine the julienned plantain, shredded cabbage, carrot, bell pepper, and chopped cilantro. Pour the dressing over the vegetables and toss thoroughly with your hands or tongs until every strand is evenly coated.

   TIPMassage the slaw gently for a minute to soften the cabbage slightly and help the dressing penetrate.
5. 5
   rest · ~5 min

   Let the slaw rest before serving.

   Cover and let the slaw sit at room temperature for about 5 minutes. This allows the lime juice to mellow the raw plantain's bite and the flavors to meld. Toss once more right before serving.

   TIPFor extra-crisp slaw, serve immediately. For a softer, more pickled texture, let it rest up to 20 minutes.

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