Spicy Cabbage Slaw
Crunchy pickled cabbage slaw with carrot, red onion, allspice, and chile brings a bright, fiery snap to rich meals.
Prep 15 min · Cook 5 min · Total 1 hr 20 min · Makes 8 servings
Ingredients
- 2 quarts finely shredded white or savoy cabbage
- 1 cup finely grated carrot
- 1 cup thinly sliced red onion
- Kosher salt
- 3 cups white vinegar
- 1/4 cup sugar
- 2 allspice berries
- 1 habanero pepper or jalapeño pepper, split in half
Directions
- Add the cabbage to a large bowl, then add the carrot, the red onion, and 2 tablespoons of kosher salt. Use your hands to work the salt into the vegetables, then set the bowl aside.
- In a saucepan, combine the vinegar, sugar, allspice, pepper, and 1 cup water. Bring the mixture to a boil over medium-high heat.
- Pour the boiling brine over the cabbage mixture. Lay a paper towel right on the surface and press it down until it is soaked, which will help keep the cabbage under the liquid. Let it stand at room temperature until cooled.
- Move the slaw to a sealed container and refrigerate until you are ready to use it. It will keep for about 2 weeks.