Hot Slaw

Name: Hot Slaw
Ingredients: 1 medium head of red cabbage, cored and thinly sliced (about 16 cups); Juice of 1 lemon; Juice of 1 lime; 1 1/2 teaspoons raw cane sugar (white may be substituted); 2 teaspoons kosher salt, or more to taste; 2 small serrano chile peppers, finely chopped (seeds removed if less heat is desired); 1 large red onion, cut in half and sliced lengthwise into 1/4-inch-wide slices; 1 garlic clove, smashed and peeled; 1 tablespoon expeller-pressed vegetable oil; 4 tablespoons (1/2 stick) unsalted butter; 2 bunches fresh cilantro, coarsely chopped (cup)

11 ingredients

7 steps

Ingredients

1 medium head of red cabbage, cored and thinly sliced (about 16 cups)
Juice of 1 lemon
Juice of 1 lime
1 1/2 teaspoons raw cane sugar (white may be substituted)
2 teaspoons kosher salt, or more to taste
2 small serrano chile peppers, finely chopped (seeds removed if less heat is desired)
1 large red onion, cut in half and sliced lengthwise into 1/4-inch-wide slices
1 garlic clove, smashed and peeled
1 tablespoon expeller-pressed vegetable oil
4 tablespoons (1/2 stick) unsalted butter
2 bunches fresh cilantro, coarsely chopped (cup)

Directions

1

In a medium bowl, combine the cabbage with the lemon and lime juices, sugar, salt, and serrano chile.
2

Let marinate for at least 15 and up to 30 minutes.
3

In a large saute pan over medium-high heat, saute the onion and garlic in the oil for 2 to 3 minutes, until fragrant and just starting to color.
4

Raise the heat to high, add the cabbage mixture, and toss until very hot but still crisp, 2 to 3 minutes.
5

Remove the pan from the heat and add the butter and cilantro, tossing well to combine.
6

Taste and season with salt if necessary.
7

Serve hot.