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
1/3 cup coarsely chopped fresh cilantro
Instructions
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.
Originally Submitted
7/15/2021
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