Tangy Cabbage Slaw

Serves 6-8

-1/2 c. small-dice red onion (~ 1/2 med. red onion)

-1/4 c. freshly squeezed lime juice (~ 3 medium limes)

-1/4 c. vegetable oil

-1 1/2 t. kosher salt, plus more as needed

-1/2 t. freshly ground black pepper, plus more as needed

-1/2 t. granulated sugar

-1/4 t. chili powder

-1/4 t. ground cumin

-1/8 t. cayenne pepper

-1 med. garlic clove, finely chopped

-1 med. head of green or red cabbage (~ 2lb.)

-1/3 c. coarsely chopped fresh cilantro

Whisk together the onion, 3 tablespoons of the lime juice, the oil, measured salt and pepper, sugar, chili powder, cumin, cayenne, and garlic in a large bowl until combined; set aside for 10 minutes. Meanwhile, prepare the cabbage.

Slice the cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.

Add the cabbage and cilantro to the bowl with the dressing and toss to combine. Refrigerate, tossing once or twice, until the flavors have mellowed and melded, about 1 1/2 hours. Add the remaining tablespoon of lime juice, toss again, taste, and season with more salt and pepper as needed before serving.

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