Yield: 8 servings
|½||Head red cabbage; julienned|
|½||Red onion; finely julienned|
|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."