Alice Waters's Coleslaw

• 1 medium cabbage (about 3 pounds), outer leaves removed
• 1 large jalapeno pepper
• 1/2 small red onion, cut in half through the stem, peeled and thinly sliced
• 1 cup loosely packed cilantro leaves, coarsely chopped
• 3 to 4 tablespoons fresh lime juice
• 3 to 4 teaspoons red wine vinegar
• 1/4 to 13 cup olive oil
• 1 1/2 teaspoons Maldon or other sea salt or more to taste
• 1/2 teaspoon freshly ground pepper or more to taste
• Large pinch of sugar or more to taste

1. Quarter the cabbage through the core; cut out the core.
2. Cut the quarters crosswise in half; finely shred, using a sharp knife.
3. Place shredded cabbage in a very large bowl or pot (you will have about 5 1/2 quarts).
4. Cut open the jalapeno, discard the seeds and dice it fine.
5. Add diced jalapeno, onion and cilantro to the cabbage and toss to mix.
6. Sprinkle with the lime juice, vinegar, oil, salt, pepper and sugar, and toss to coat.
7. Let slaw sit for 1 hour, tossing occasionally.
8. Drain; taste and adjust seasonings.
9. Wait another hour.
10. Serve at room temperature.

cabbage, jalapeno pepper, red onion, cilantro, lime juice, red wine vinegar, olive oil, salt, freshly ground pepper, sugar

Taken from cooking.nytimes.com/recipes/5976 (may not work)