Sooz's Mexican Coleslaw Inspired by Merlot's Marinated Coleslaw

• 1 (1 lb) package coleslaw mix
• 12 medium onion, chopped
• 1 (4 ounce) can jalapenos, chopped (this makes the slaw medium to spicy so cut back if you want milder)
• 6 tablespoons sugar
• 1 tablespoon salt
• 12 tablespoon garlic powder
• 12 cup cider vinegar
• 13 cup canola oil
• 14 cup cilantro, chopped and tightly packed

1. Mix the coleslaw mix with the onion and the desired amount of jalapenos in a large bowl.
2. Bring to boil, cider vinegar, oil, sugar, salt & garlic powder, stirring.
3. Pour over the coleslaw, onion and jalapeno mix and stir (It will look like there is not enough dressing for the amount of cabbage, but as the cabbage breaks down, you will have plenty).
4. Cover tightly.
5. Let sit on the counter for 2 hours (shaking occasionally during the 2 hours while it marinates), then refrigerate for at least 4 hours.
6. About 2 hours before serving drain extra liquid from the slaw.
7. Stir in cilantro.
8. Return slaw to refrigerator until ready to serve.

coleslaw mix, onion, jalapenos, sugar, salt, garlic, cider vinegar, canola oil, cilantro

Taken from www.food.com/recipe/soozs-mexican-coleslaw-inspired-by-merlots-marinated-coleslaw-243448 (may not work)