Ingredients
1 medium red cabbage, cored and finely shredded
1 large carrot, peeled and finely shredded
1 1/2 jalapenos, stemmed, seeded, and minced
1 large red onion, cut lengthwise and thinly sliced
2 bay leaves
1/4 cup beet juice (optional)
1/4 cup lime juice
1 cup red-wine vinegar
1 cup extra-virgin olive oil
Grated zest of one bitter or regular orange, preferably Seville
1/4 cup finely chopped cilantro
1/8 teaspoon ground allspice (optional)
1 tablespoon cumin seed, toasted (optional)
1/4 cup plus 1 tablespoon dark Muscavado (optional)
Coarse salt and freshly ground pepper
Preparation
Bring a large pot of salted water to a rolling boil over high heat. Add cabbage and let cook for 2 minutes. Drain well and let cool completely.
Transfer cooled cabbage to a large bowl. Add carrot, chile, onion, and bay leaves; set aside. In another small bowl, whisk together beet juice, lime juice, vinegar, olive oil, orange zest, cilantro, allspice, cumin, and Muscavado, if using; season with 2 teaspoons salt and 1 teaspoon pepper. Add to cabbage mixture and toss until well combined. Season with salt and pepper. Keep tightly covered, refrigerated, for up to 3 days.
