Tangy Cabbage Slaw

Ingredients

• 0.5 teaspoon pepper black as needed freshly ground plus more
• 0.1 teaspoon ground pepper 
• 0.3 teaspoon chili powder 
• 0.3 cup cilantro leaves fresh coarsely chopped
• 1 medium garlic clove finely chopped
• 0.5 teaspoon granulated sugar 
• 0.3 teaspoon ground cumin 
• 1.5 teaspoons kosher salt as needed plus more
• 0.3 cup juice of lime freshly squeezed (from 3 medium limes)
• 0.5 cup onion red ()
• 0.3 cup vegetable oil 
• 2 pounds cabbage green red

Equipment

• bowl
• whisk

Directions

1. 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.
2. 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.
3. 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.
4. Add the remaining tablespoon of lime juice, toss again, taste, and season with more salt and pepper as needed before serving.