Serves 6
3 | tablespoons sugar |
---|---|
¾ | cup red wine vinegar |
Salt and black pepper, to taste | |
¼ | cup vegetable oil |
1 | small jalapeno, seeded and finely chopped |
½ | medium head green cabbage, cored and shredded (to make 3 cups) |
½ | medium head red cabbage, cored and shredded (to make 3 cups) |
2 | carrots, grated |
1 | small 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