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.

8 servings

½

small red onion or 1 medium shallot, thinly sliced

3

Tbsp. apple cider vinegar or white wine vinegar

½

1serrano chili 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

Step 1

Combine red onion and vinegar in a small bowl; add ½–1 chili, depending on the heat of your chili 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.