Finely shred the cabbage.
Place shredded in a very large bowl or pot (you'll have about 5 1/2 quarts).
Add the onion, cilantro, and jalapeno and toss to mix.
Sprinkle with the oil, lime juice, vinegar, 1 1/2 tsp salt, 1/2 tsp pepper, and the sugar. Toss to coat.
Let the slaw sit for 1 hour, tossing occasionally.
Drain. Taste and adjust seasonings.
Wait another hour before serving at room temperature.
Maldon sea salt from England, rated highly by many chefs, has bright taste and flaky, soft crystals. The texture goes when it melts, of course. Kosher salt will also work.
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|Serving Size: 1 Serving (210g)|
|Recipe Makes: 8|
|Calories from Fat: 22 (30%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 52.3mg||2 %|
|Potassium 332.3mg||9 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 7.7g|
|Protein 2.4g||3 %|
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Calories per serving: 73
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