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The Boston Globe

Food & dining

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

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