Salting ahead of time creates pickle-crisp cabbage that is perfect for combining with bold flavors. Adapted from America's Test Kitchen. Posted for the Summer '09 Comfort Cafe.
- 1 lb green cabbage, shredded fine (about 1/2 medium head)
- 1 teaspoon table salt
- 2 tablespoons lime juice
- 1 teaspoon grated lime zest (from 1 lime)
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar (or sherry vinegar)
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1 pinch cayenne pepper
- 1 red bell pepper, seeded and cut into thin strips
- table salt
- Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until the cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.).
- Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. Toss cabbage and red pepper in dressing. Season to taste with salt; cover and refrigerate until ready to serve.