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    Recipe for vinaigrette coleslaw

    Aram Boghosian for The Boston Globe

    Serves 6

    3tablespoons sugar
    ¾cup red wine vinegar
    Salt and black pepper,
    to taste
    ¼cup vegetable oil
    1small jalapeno, seeded and finely chopped
    ½medium head green
    cabbage, cored and
    shredded (to make 3 cups)
    ½medium head red
    cabbage, cored and
    shredded (to make 3 cups)
    2carrots, grated
    1small bell pepper, cored, seeded, and thinly sliced

    1. In a large bowl that will hold all the cabbage, stir the sugar, vinegar, salt, and black pepper until the sugar dissolves. Whisk in the oil. Stir in the jalapeno.

    2. Add the green and red cabbage, carrots, and bell pepper. Toss well. Taste for seasoning and add more salt and pepper, if you like. Chill for at least 1 hour before serving. Adapted from Katrina Jazayeri