Great topping for tacos--also a nice side dish for any type of Mexican or Tex-Mex entree! Hint: The measurements are approximate- I usually make this without any. You can use green or purple cabbage, or a combination of the two. Same goes for green or red bell peppers. For extra heat, use an additional jalapeno pepper.
Ingredients
- cabbage: 3 cups (shredded)
- carrot: 1 piece (shredded)
- onion: 1 piece (diced)
- red bell pepper: 1 piece (diced)
- jalapeño pepper: 1 piece (diced)
- fresh cilantro: 1 Tbsp (chopped)
- canola oil: 0.5 cup
- apple cider vinegar: 2 Tbsp
- white sugar: 1 Tbsp
- cayenne pepper: 1 tsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
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In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.
