Spicy Red Cabbage with Sweet Onion and Lime

• порції: serves 4 to 6

Інгредієнти

1 jalapeño or fresh red chile, finely grated or chopped

⅓ cup fresh lime juice, plus more for seasoning

1 tablespoon mild honey, such as orange blossom

1 teaspoon crushed red pepper flakes, plus more for seasoning

2 teaspoons ground sumac, plus more for seasoning

2 small heads (or 1 large head) of red cabbage, cores removed, very thinly sliced

1 red or sweet yellow onion, thinly sliced

Kosher salt and freshly ground black pepper

Olive oil, for drizzling

Напрямки

Combine the jalapeño, lime juice, honey, crushed red pepper flakes, and sumac in a large bowl. Add the cabbage and onion and season with salt and pepper; let sit a few minutes.

Toss again to coat and season again with salt, pepper, and more crushed red pepper flakes, sumac, and lime juice, if you like. Drizzle with olive oil just before serving

DO AHEAD: Cabbage can be sliced up to 2 days ahead, kept in a zippered plastic bag or otherwise covered tightly, and stored in the refrigerator. Salad can be made 3 days ahead

Нотатки

I know this will make a lot of eyes roll, but I hate the word slaw. Worse, coleslaw. I don't want to "yuck anyone's yum," but this is my book and if I decide not to call something a slaw, even though anyone could see that clearly it is, that's my prerogative. So, here we have a spicy red cabbage SALAD, which is exactly the kind of crunchy, lime-y, spicy thing that you crave when eating anything that feels kind of heavy, like stewed, braised, or grilled meats. It can also be served as sort of a bonus salad, since it takes about 3 seconds to throw together using ingredients you can easily and affordably procure.

Feel free to mix this up, using green cabbage instead of red, adding an apple if you like things on the sweeter side. It should be tangy and crunchy, and taste just how you want, so if a shredded carrot is what you want, go for it. It should also be mentioned that while, yes, it will soften slightly, this salad keeps for days in the fridge, lightly pickling and getting better with age-just like all of us.