3/4 cup cider vinegar
3/4 cup olive oil
1/2 cup sugar
1 garlic clove, minced
Salt
1 medium head red cabbage (about 2 pounds), cored and finely shredded
1 Oso Sweet Onion, halved and thinly sliced
2 serrano chile peppers, finely chopped
Freshly ground pepper

In a large bowl, whisk together the vinegar, oil, sugar, garlic, and 1 teaspoon salt. Set aside until sugar dissolves. Add cabbage, Oso Sweet Onion, and chile peppers. Toss gently to mix. Taste, adding salt and pepper as needed. Serve at once, or refrigerate, covered, up to 24 hours.

Yield: 6 to 8 Servings