Long considered to be the bland foodstuff of peasants and the incarcerated, cabbage is a very underappreciated vegetable. I happen to love cabbage, when prepared correctly it is not only flavorful but full of nutrition.
This is one recipe that is very easy to make and produces big results. This is my go to spicy slaw for tacos, enchiladas, and nachos. It’s also a great slaw for simple grilled meats and tastes great on hot dogs and sausages! Once you have this simple little slaw in your arsenal you will use it time and time again. Feel free to use lemon juice instead of lime, and of course you can play with the amount and variety of the chilies. Habanero chilies taste awesome in this slaw . . . if you can handle the heat!
The salt in this recipe draws moisture from the other ingredients which makes its own marinate along with the citrus. I try to make this an hour in advance if I can, it allows the salt to work its magic. This slaw is good for up to a few days in the cooler but it will “wilt down” more and more as time goes on.
Have a good thyme,
Cabbage, Chili and Citrus Slaw
Makes ¾ quart
1 quart shredded cabbage (packed a little tight)
1 bunch chopped cilantro
3 red cayenne peppers or 2 jalapeños sliced thin
3/4 tablespoon kosher salt (you can do ½ if you are sensitive to salt)
4 tablespoons fresh lime juice
Combine all ingredients in a non-reactive bowl.
- Cover and put in the refrigerator, allow to marinate for at least a ½ hour.