Ingredients
- 2 cups cabbage, shredded*
- 1-½ cup carrot, shredded
- 1 cup red pepper, thinly sliced
- ½ cup scallions, thinly sliced
- ½ cup cilantro, roughly chopped
-
2 tablespoons red wine vinegar
- Sea Salt to taste
Instructions
In a large bowl toss together cabbage, carrot, red onion, scallions and cilantro.
I like using Savoy cabbage because the crevices hold the dressing beautifully, but regular green cabbage or red cabbage work well also.
Drizzle jalapeño olive oil over and add a few pinches of salt. Toss to coat vegetables, add vinegar and toss again. Taste and adjust salt if necessary.
