Cabbage-Carrot Slaw

WHY THIS RECIPE WORKS? For a brightly flavored slaw that would go well with rich braised meats, we tossed shredded cabbage with flavorful ingredients and let it meld in the refrigerator for 1 hour.

SERVES: 4 to 6

INGREDIENTS:

• 1 cup cider vinegar
• ½ cup water
• 1 tablespoon sugar
• 1½ teaspoons salt
• 1 teaspoon dried oregano
• ½ head green cabbage, cored and sliced thin (6 cups)
• 1 onion, halved and sliced thin
• 1 large carrot, peeled and shredded
• 1 jalapeño chile, stemmed, seeded, and minced
• 1 cup chopped fresh cilantro

INSTRUCTIONS:

1. Whisk vinegar, water, sugar, salt, and oregano together in a large bowl until sugar is dissolved.
2. Add cabbage, onion, carrot, and jalapeño and toss to combine.
3. Cover and refrigerate for at least 1 hour or up to 24 hours.
4. Drain slaw, return to the bowl, and stir in cilantro.
5. Serve.