Serves 4
Chef Ron Duprat (above) of MOCA Cafe in North Miami adds lots of chili peppers and lime juice to this vinegary slaw.
| ¼ | green cabbage, quartered, cored and very thinly sliced |
| ¼ | red cabbage, cored and very thinly sliced |
| 3 | carrots, shredded |
| ¼ | large onion, thinly sliced |
| 1 | small shallot, thinly sliced |
| 1 | to 2 large habanero or other chili peppers, cored, seeded, and finely chopped |
| Juice of 1 lime | |
| 3 | cups white wine vinegar |
| 4 | cloves garlic, chopped |
| 1 | teaspoon adobo seasoning |
| Salt and pepper, to taste |
1. In a large bowl, combine the green and red cabbages, carrots, onion, shallot, chilies, lime juice, vinegar, garlic, adobo, salt, and pepper. Toss well to mix.
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2. Cover and refrigerate for at least 24 hours or for up to 1 week. The slaw will keep in the refrigerator for about 1 month. Adapted from MOCA Cafe