Servings: ~8 Cups

1 cup cider vinegar 1 cup cider vinegar
1/2 cup water ½ cup water
1 tablespoon sugar 1 tablespoon sugar
1 1/2 teaspoons salt 1 ½ teaspoons salt
1/2 head green cabbage, cored and sliced thin (6 cups) ½ head green cabbage, cored and sliced thin (6 cups)
1 onion, sliced thin 1 onion, sliced thin
1 large carrot, peeled and shredded 1 large carrot, peeled and shredded
1 jalapeno chile, stemmed, seeded, and minced 1 jalapeno chile, stemmed, seeded, and minced
1 teaspoon dried oregano 1 teaspoon dried oregano
1 cup chopped fresh cilantro 1 cup chopped fresh cilantro

Whisk vinegar, water, sugar, and salt in large bowl until sugar is dissolved.
Add cabbage, onion, carrot, jalapeño, and oregano and toss to combine.
Cover and refrigerate for at least 1 hour or up to 24 hours. Drain slaw and stir in cilantro right before serving.