Classic coleslaws contain mayo, carrots, and maybe a dash of vinegar, but this version replaces those ingredients with Latin flair. Squeeze some fresh lime juice and add a little garlic, cumin, chili powder, cayenne pepper, and onion to make a tangy dressing. Then toss in thinly sliced cabbage and cilantro and let it all hang out in the fridge until the flavors have mingled. Serve with our Chipotle Grilled Chicken Thighs with Spicy Tomatillo Sauce or Grilled Country-Style Pork Ribs.
1/2 cup small-dice red onion (about 1/2 medium red onion)
1/4 cup freshly squeezed lime juice (from about 3 medium limes)
1/4 cup vegetable oil
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
1/2 teaspoon granulated sugar
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 medium garlic clove, finely chopped
1 medium head of green or red cabbage (about 2 pounds)
1/3 cup 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.