SPICY AND CREAMY SLAW

Spicy and Creamy Slaw image

Provided by Andy Baraghani

Yield 6 Servings

Number Of Ingredients 11

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

Steps:

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.