Ingredients:
- 1 medium red cabbage (about 3 pounds), outer leaves removed
- 1 large serrano pepper
- 1 small red onion, cut in half through the stem, peeled and thinly sliced
- 1 cup loosely packed fresh cilantro leaves, coarsely chopped (substitute for parsley or another herb based on preference)
- 3 tablespoons fresh lime juice
- 2 tablespoons apple cider vinegar or red wine vinegar
- 1/4 cup olive oil
- 1 1/2 teaspoons Himalayan pink salt or maldon salt, or more to taste
- 1 teaspoon freshly ground black pepper, or more to taste
Optional:
- 1 teaspoon toasted sesame seeds (optional)
- 2-3 tablespoons hemps seeds for added protein
- 1 tablespoon honey, or more to taste
- To make it a complete meal, add a serving of protein.
Preparation:
Step 1:
- Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred, using a sharp knife. Place shredded cabbage in a very large bowl.
- Cut open the serrano pepper, discard the seeds, and dice it finely. Add diced pepper, onion, and cilantro to the cabbage and toss to mix.
Step 2:
- Sprinkle with the lime juice, vinegar, olive oil, salt, and pepper (and honey if using). Toss to coat thoroughly.
- Let the slaw sit for 1 hour, tossing occasionally. Drain any excess liquid; taste and adjust seasonings if necessary. Let it sit for another hour.
Step 3:
- Before serving, sprinkle with toasted sesame seeds if using. Serve at room temperature.
Enjoy this refreshing and spicy twist on the classic cabbage slaw, perfect for any gathering or as a side dish to your favorite meals!
Adapted from Alice Water’s Coleslaw: https://cooking.nytimes.com/recipes/5976-alice-waterss-coleslaw