- 1 cabbage- chopped thin
- 1/2 red onion sliced very thin or white onion, soak in water and discard the water to remove heat
- 1/4 cup to half cup of cilantro chopped -
combine
- coat with olive oil
- add white balsamic vinegar to taste
- salt (sea salt coarse is nice) and pepper
*I am not sure, but suspect this is my variant of Alice Waters’ receipt (Chez Panisse Vegetables) which uses white wine vinegar, less cilantro and additions lime juice and jalapeno peppers.
*Use the white balsamic if you can get it!
