Mexican Slaw

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. 

Ingredients:

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

Method:

Core the cabbage and slice it very thinly.  Place it in a bowl with the onion.

Mix the vinegar, oil, and salt, then toss with the cabbage and onions.

Voila!  Refrigerate until ready to use.

Serves 4 - 6.