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Bon Appétit

Spicy and Creamy Slaw

5.0

(13)

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Photo by Laura Murray, food styling by Susie Theodorou

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves generously coated in a rich and bright dressing. It is guaranteed to go with any and all grilled foods, meaty mains like fried chicken, and hoagies that require two hands. Serve it right away or let it sit overnight—it’s good either way.

Ingredients

6 Servings

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

Preparation

  1. Step 1

    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.

    Step 2

    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).

    Step 3

    Toss in dill just before serving.

    Step 4

    Do Ahead: Dressing can be made 12 hours ahead; cover and chill. Slaw (without dill) can be made 1 day ahead; cover and chill.

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Reviews (13)

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  • Great side! I swapped out the greek yogurt for non fat. Was delicious!

    • Emily Schmid

    • Raleigh, nc

    • 2/26/2023

  • I have made this SO many times! This recipe is truly underrated. I often do not have parsley and/or dill, but I always have cilantro. It works here very well. I usually leave out the jalapeño because I have young kids. This is one of my go to slaw dishes! It never disappoints.

    • JW

    • Morristown, NJ

    • 12/7/2022

  • Absolutely love the spiciness in this salad! For a fun summery twist, I also added some avocado and segmented grapefruit. Deeelish!

    • Ruth

    • Chicago, IL, US

    • 7/22/2022

  • Great summer salad. Use 2 Caraflex cabbages Substitute a handful of scapes for the garlic. Soak the onion, chilli,garlic mix overnight to mellow the flavours Used 1/4 cup Greek yogurt and 1/4 cup sour cream. Made a nice tangy salad.

    • johnny

    • ontario

    • 7/4/2021

  • THIS is the salad I want to eat all summer long. I make it with vegan mayo to turn this recipe vegan and it is just the most refreshing thing ever on a hot day. I never would have thought to treat cabbage like you would kale in a salad by tearing it and massaging it. I've made this with regular green cabbage and it works just as well. I could eat the entire bowl in one sitting. SO GOOD!

    • Alyssa M.

    • Bay Area, CA

    • 6/13/2021

  • Dressing was a bit too rich imo

    • Anonymous

    • 12/30/2020

  • This salad is so good! I made it with mayo instead of yogurt and omg it was amazing! Perfect tangy and spicy! Highly recommend and will be making it again soon!

    • Safa A

    • Toronto, Ontario

    • 12/25/2020

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