Cilantro Coleslaw

By TPMay

Ingredients

• 1 medium green cabbage, about 3 pounds
• 1 1/2 teaspoons sea salt
• 1/2 small red onion, cut in half through stem and thinly sliced
• 1 cup loosely packed cilantro leaves, chopped
• 1 large jalapeno pepper, seeded and finely chopped
• 1/4-1/3 cup olive oil
• 3-4 tablespoons fresh lime juice
• 3-4 tablespoons red wine vinegar
• 1 1/2 teaspoons sea salt
• Freshly ground black pepper
• large pinch of sugar

Preparation

Step 1

Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half and finely shred with a sharp knife. Place shredded cabbage in a colander over a large bowl. Toss with a teaspoon of the salt, and let sit for 1-4 hours. Rinse, squeeze and pat dry. Add the onion, cilantro and jalapeno and toss to mix. Sprinkle with the oil, lime juice, vinegar, pepper and sugar and toss. Add the 1/2 teaspoon of salt if needed.
Taste and adjust the seasonings, serve at room temperature.