Alice Waters' Cabbage Slaw - An Adaptation - cooking recipe

Ingredients

1/2 medium cabbage, outer leaves removed (about 1 1/2 pounds)
1 medium apple, peeled and sliced into matchstick sized strips
1 large jalapeno pepper, deseeded and finely chopped
1/2 small red onion, cut in half through the stem peeled and thinly sliced
1/2 cup loosely packed cilantro leaf, coarsely chopped
1 -2 tablespoon fresh lime juice
1 -2 teaspoon red wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar

Preparation

Quarter the cabbage through the core; cut out the core. Cut the quarters crosswise in half; finely shred into thin strips, using a sharp knife. Place the shredded cabbage in a large bowl.
Cut open the jalapeno, discard the seeds and chop it fine. Peel and finely slice the apple and the onion. Coarsely chop the cilantro.
Add diced jalapeno, sliced apple, sliced onion and chopped cilantro to the cabbage and toss to mix. Add the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
Let the slaw sit for 15 minutes, then mix again. Taste and adjust the seasonings.