Tangy Hot Cabbage Slaw
- Total Time
This summery slaw is lovely as a side dish, taco topping or sandwich garnish. You can cover and refrigerate this slaw overnight, but it’s best fresh.
white vinegar½ cup(s)
kosher salt1 tsp
black pepper¼ tsp, freshly ground
shredded uncooked napa cabbage8 cup(s)
uncooked red onion(s)½ cup(s), sliced, very thinly sliced
shredded carrot(s)½ cup(s)
jalapeño pepper(s)1 medium, seeded and minced
dried oregano½ tsp
- In a large bowl, whisk together vinegar, salt, sugar and pepper until sugar dissolves. Add cabbage, onion, carrot, jalapeno and oregano; toss well.
- Serving size: 1 heaping cup