Spicy and Creamy Slaw

bon appétit side salad cabbage yogurt mayonnaise dill jalapeño onion lemon raw no-cook vegetarian soy free tree nut free peanut free wheat/gluten-free picnic

Andy Baraghani

6 Servings

Source

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

Method

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.

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).

Toss in dill just before serving.

Do Ahead: Dressing can be made 12 hours ahead; cover and chill. Slaw (without dill) can be made 1 day ahead; cover and chill.