Just Red Cabbage Slaw
Time Until Consumption: 20-25 minutes
You probably just bought a red cabbage. That was a great decision. Go ahead and make this slaw today with half of it, and in a few days make this cooked cabbage with bacon.
When drying the cabbage (see step 4), please use paper towels. Red cabbage will leave some color (purple) behind and I don't want that to get on your kitchen towels. It may wash out, but if you use paper towels we wont have to find out if it does indeed wash out.
Regarding the Mayo - any southern chef would say use Duke's. Duke's isn't available out here on the West Coast – yes, I know I could probably have it shipped to me – so I am partial to Sir Kensington's mayo.
This may seem like a lot of "dressing" and it is. This is intentional. That is because this is a slaw you can make and enjoy almost immediately. If you are making this a day ahead, transfer the slaw to a new bowl or container and leave behind any excess liquid and dressing. Do the same with any leftovers.
- Eat as a side with a burger
- Put some on a burger
- Garnish with more cilantro
- 1/2 red cabbage, halved, cored and thinly sliced
For the dressing:
- 1/2 cup mayonnaise
- 2 limes, juice from both limes, zest from 1 lime
- 3/4 teaspoon kosher salt
- cilantro, roughly 1/4 cup, chopped
- 1 teaspoon paprika
- freshly cracked black pepper
- dash of cayenne (optional, for heat)
Mise en place
(Set yourself up for success before you start cooking)
- Rinse and dry those limes
If you are starting with a whole cabbage, cut the cabbage in half through the stem. Cut one of the halves in half through the stem – creating two "quarters" of the cabbage – and save the other half for a future use. Slice out the core and remove the outermost layer of cabbage leaves. Slice one of the quarters into thin strips.
Break the layers of cabbage apart with your fingers as you transfer them to a large bowl. Sprinkle with 1/4 teaspoon kosher salt. Slice the other quarter of cabbage into thin slices and transfer to the bowl in similar fashion. Sprinkle with 1/2 teaspoon kosher salt.
Let the cabbage sit for 15 minutes. We are letting the salt do the work now as it pulls moisture from inside the cabbage to the surface. That is science, kids.
Now we need to dry the cabbage. Line the biggest plate you have with paper towels. Transfer half of the cabbage and arrange it into an even layer. Put another layer of paper towels on top and press down on the cabbage to absorb moisture. On top of that, spread the remaining cabbage out evenly. Top with more paper towels and press down to absorb moisture. We won't get all the water but that is okay. We are getting most of it.
Rinse your bowl and dry it well. Now let's make the dressing.
Add the mayo and the zest from one of your limes to the bowl. Then juice the limes and add that to the bowl along with the black pepper and paprika. If you want some heat add a dash of cayenne. Now mix everything together. I used a fork but feel free to use a whisk to make sure everything is thoroughly combined.
Add half of the cabbage to the bowl. Stir well to coat the cabbage with the dressing. I prefer to use a spatula.
Add the rest of the cabbage, the cilantro, some black pepper and stir well.