Hot & Sweet Coleslaw
3/4 cup cider vinegar
3/4 cup olive oil
1/2 cup sugar
1 garlic clove, minced
1 medium head red cabbage (about 2 pounds), cored
and finely shredded
1 sweet onion, halved and thinly sliced
2 serrano chile peppers, finely chopped
Freshly ground pepper
In a large bowl, whisk together the vinegar,
oil, sugar, garlic, and 1 tsp. salt. Set aside until sugar
dissolves. Add cabbage, onion, and chile peppers. Toss
gently to mix. Taste, adding salt and pepper as needed.
Serve at once, or refrigerate, covered, up to 24 hours.
Makes 6 to 8 servings.