ensalada de col (Mexican coleslaw)

I recently shared this recipe with a friend and when she declared yesterday that it was her favorite salad in the whole world, I thought maybe someone else might enjoy it too. It's not my favorite salad in the whole world (I think that would have to be the chopped salad from Outback with pecans and Gorgonzola.), but it is a very good coleslaw and I don't really care for slaw.

Ensalada de Col

From the Border Cookbook by Cheryl Alters Jamison and Bill Jamison

Makes about 2 cups

2 ½ cups shredded green cabbage, or a mixture of green and red

½ small red onion, sliced think in rings and rings halved

1 carrot, grated

¼ cup vegetable oil

2 tablespoons vinegar, preferably white

1 teaspoon fresh- ground black pepper

¾ teaspoon salt

½ to 1 teaspoon chile caribe or dried red chile flakes (optional)

¼ teaspoon sugar

Place the cabbage in a large bowl. In a small bowl, stir together the remaining ingredients, and when the sugar has dissolved, pour the mixture over the cabbage. Toss the cabbage with the dressing and refrigerate for 30 minutes before serving.