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|
|¼||large onion, thinly sliced|
|1||small shallot, thinly sliced|
|1||to 2 large habanero or other chili peppers, cored, seeded, and
|Juice of 1 lime|
|3||cups white wine vinegar|
|4||cloves garlic, chopped|
|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.
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