Makes 3 cups.
Ingredients
14 oz bag of coleslaw mix (or 14 oz thinly shredded green or red cabbage)
1/2 small red bell pepper, diced
2/3 cup white vinegar
2 Tbsp granulated sugar
1/4 tsp kosher salt
1 to 1-1/2 tsp minced jalapeño pepper
1 Tbsp minced scallion
2 Tbsp roughly chopped cilantro
Directions
Rinse and drain the cole slaw mix, and add to a large mixing bowl. Toss in the bell pepper. Set aside.
In a small sauce pan, bring the vinegar, sugar and salt to a boil. Swirl the pan a few times to dissolve the sugar, and pour the hot liquid over the cabbage mix. Stir a few times.
Add the jalapeño, scallion and cilantro to the bowl, and toss again.
Let the bowl sit on the counter for 1 hour, stirring frequently, until cool. Use a fine-mesh sieve to drain any liquid from the bowl that hasn't been absorbed by the cabbage.
Transfer the cabbage to a container, and refrigerate.
Serve cold, on top of chicken or fish tacos.