Serves four and doubles easily.
This tastes best made a day ahead.

• 1/4 to 1/3 cup cider vinegar
• salt and freshly ground pepper to taste
• 1/2 red onion, thinly sliced
• 1 red or green jalapeño chili, seeded and thinly sliced
• 1 small clove garlic, minced
• 1 tablespoon brown sugar
• 1 small to medium head green, shredded (about 6 cups)
• 1/2 cup canola oil
• 1/4 cup fresh coriander leaves

1. In a large bowl blend together vinegar, salt and pepper to taste, onion, chili, garlic and sugar. Let stand 20 minutes and toss with cabbage and oil. Refrigerate 4 hours to 2 days.

2. Just before serving taste for seasoning and toss with the coriander leaves.

Lynne's Academy Award TV-Tray Dinner Menu
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Copyright © 2001 Lynne Rossetto Kasper.