Spicy and Creamy Slaw
Ingredients
- ½ small red onion or 1 medium shallot, thinly sliced
- 3 Tbsp. apple cider vinegar or white wine vinegar
- ½–1 serrano chile or jalapeño, thinly sliced into rounds
- Kosher salt, freshly ground pepper
- 1 small garlic clove, finely grated
- ½ cup plain whole-milk Greek yogurt or mayonnaise
- 2 Tbsp. extra-virgin olive oil
- 1 tsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1 medium head of savoy or green cabbage (about 2 lb.)
- ½ cup chopped dill or parsley
Directions
- 1
Combine red onion and vinegar in a small bowl; add ½–1 chile, depending on the heat of your chile and your preference; season with salt and pepper. Let sit 10 minutes. Whisk in garlic, yogurt, oil, and lemon zest and juice; set dressing aside.
- 2
Cut cabbage in half through core. Remove core; discard. Tear leaves into 2" irregular pieces and place in a large bowl. Season with salt and massage and scrunch firmly with your hands for a minute or so to soften. Pour reserved dressing over cabbage and toss with your hands to coat. Season with more salt if needed (cabbage can take a good amount of salt).
- 3
Toss in dill just before serving.
- 4
Do Ahead: Dressing can be made 12 hours ahead; cover and chill. Slaw (without dill) can be made 1 day ahead; cover and chill.