Ingredients

1 pound cabbage (about 1/2 medium head), red or green, shredded fine(6 cups)

3 tablespoons chopped fresh cilantro

3/4 cup sliced onion (slice thin and long to accent cabbage)

1/2 cup granulated sugar

2 teaspoons kosher salt or 1 teaspoon table salt

1/4 teaspoon celery seed

6 tablespoons vegetable oil

1/4 cup rice vinegar

Ground black pepper

Preparation

  1. Toss cabbage, cilantro and onions with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

    1. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and onions from colander into bowl.

    2. Add oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. (Can be refrigerated 5 days.)