This is a no bullshit, no mayo, no whining slaw.
It’s easy to make and keeps well enough for a two or three days (but usually it doesn’t last past the first round of leftovers. It’s just gone. We use it for dressing burgers and for topping any tacos that are coming out of the kitchen. The habanero adds a pinch of heat, but it’s mostly used for flavor. All the house guests give it two enthusiastic thumbs up.
1 habanero finely diced (use latex gloves if you have em, (seriously))
1 shallot onion finely diced
2 cloves of garlic finely diced
1/2 a head of cabbage finely shredded
A dash of olive oil
Dash of salt
Put half the shredded cabbage in the bottom of a deep bowl. Add the dices materials and salt. Toss. Add oil, toss, and add the remaining cabbage before quickly tossing one more time.