Yield: 8 servings
Measure | Ingredient |
---|---|
½ \N | Head red cabbage; julienned |
½ \N | Red onion; finely julienned |
½ teaspoon | Salt |
2 teaspoons | Ground cumin |
2 tablespoons | Brown sugar |
¼ cup | Red wine vinegar |
1 teaspoon | Colorado chile powder |
In a medium bowl place all of the ingredients. Toss them together well. Let the mixture sit for 15 minutes. Note from Executive Chef Bill Donnelly: "Although the recipe says to let the slaw sit for 15 minutes, that's just the minimum time. You can make it ahead, if you want."