I'm excited to share this utterly simple, utterly healthy, utterly delish side dish recipe with you from Rick Bayless's Authentic Mexican cookbook. This goes perfectly with oven-baked burritos, but I know you'll find many other perfect combinations for it, too.
1/2 small head cabbage (about 10 ounces)
2 thin slices of onion, broken into rings
3 T. cider vinegar
2 T. canola oil
1/2 t. salt
Core the cabbage and slice it very thinly. Place it in a bowl with the onion.
Voila! Refrigerate until ready to use.Serves 4 - 6.