This cabbage recipe highlights the refreshing spicy and sweet flavor of the cabbage. The accents of jalapeno, lime juice, and cilantro add a sophisticated zip, but this is still just the thing to serve with fish sticks.

Yield: serves 8 to 12

Ingredients
one medium green cabbage, outer leaves removed
one half small red onion, cut and after the stem and thinly sliced
1 cup loosely packed fresh cilantro leaps, coarsely chopped
one large jalapeno pepper, seeded and finely chopped
1/4 cup olive oil
3 tablespoons fresh lime juice
3 tablespoons red wine vinegar
sea salt
freshly ground black pepper
large pinch sugar, or more to taste

How to prepare
quarterly cabbage through the core, cut out the core. Cut the quarters crosswise in half and, using a sharp knife, finely shredded. Place the shredded cabbage in a very large bowl or pot. Add the onion, cilantro, jalapeno and toss to mix. sprinkle with oil, lime juice, vinegar, salt, pepper, and sugar and toss to coat.
Let the coleslaw sit for one hour, tossing occasionally. Drain. Taste and adjust the seasonings. Wait another hour before serving at room temperature to hungry guests.