Cool Coleslaw


1/2 medium green cabbage, shredded
1/8-1/4 C cilantro chopped
1/4 of red onion sliced thinly
1/4 C olive oil
1/8 C rice vinegar
1 T sugar
1 t salt (or to taste)
1 T mustard seed (optional)
1 T cayenne pepper (optional)
Toss cabbage, cilantro and red onion together in a large bowl. Whisk the remaining ingredients and taste to make sure it isn't too sweet or vinegary. Adjust to taste, then toss with the coleslaw. Refrigerate before serving if you have the time.

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