Tijuana Coleslaw

Cole slaw with a little kick to it.
Serves four and doubles easily.
This tastes best made a day ahead.

Ingredients:
1/4 to 1/3 cup cider vinegar
salt to taste
freshly ground pepper to taste
1/2 red onion, thinly sliced
1 red or green jalapeño chili,
seeded and thinly sliced
1 small clove garlic, minced
1 tablespoon brown sugar
1 small to medium head green,
shredded (about 6 cups)
1/2 cup canola oil
1/4 cup fresh coriander leaves

Directions:
In a large bowl blend together vinegar,
salt and pepper to taste, onion, chili,
garlic and sugar. Let stand 20 minutes
and toss with cabbage and oil.
Refrigerate 4 hours to 2 days.
Just before serving taste for seasoning
and toss with the coriander leaves.