Crispy Cilantro Coleslaw

Yield: 4 servings

The chopped cilantro that’s folded into this “pickled” coleslaw contributes to its terrific variety of flavors. Its cool tanginess plays perfectly off almost any chili. I love it on tacos, too, where it’s a bright counterpoint to rich savory fillings. The coleslaw is good both when freshly made and when it has been refrigerated for a day or two; in fact, it’s best when prepared a day ahead. I have served it both chilled and at room temperature.

¼ cup olive oil

¼ cup cider or white vinegar

2 Tablespoons sugar

4 cups shredded cabbage

1/3 cup coarsely chopped fresh cilantro

2 Tablespoons minced jalapeno chile

¼ cup chopped onion

  1. 1. Place the oil, vinegar, and sugar in a small saucepan over law heat. Bring to a simmer and cook, stirring, until the sugar dissolves, about 5 minutes. Remove from the heat.

  1. 2. Combine the cabbage, cilantro, jalapeno, and onion in a bowl. Drizzle the warm salad dressing over the mixture and toss well.

  1. 3. For the best flavor, prepare this 1 day ahead; cover and refrigerate. If you’re short on time, allow it to sit for at least 1 hour at room temperature, and then serve.

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