This is a simple, quick, tasty, no-skill needed kind of recipe adapted from a San Francisco Chronicle article about Bakesale Betty. Just slice a little, mince a little and whisk a little. I topped it with a little spicy oven-fried chicken — obviously optional.

Servings: 6


  • 1/2 head green cabbage, thinly sliced
  • 1/2 to 1 medium size jalapeño, finely minced
  • 1 cup red wine vinegar
  • 1/2 red onion, thinly sliced
  • Handful parsley, chopped
  • Dressing
  • 1 1/2 tablespoons red wine vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • Salt and freshly ground pepper to taste

Note: To control the heat, start with 1/2 jalapeño and add more as needed (you really have to do this to taste. Jalapeños are quite variable in size and heat. It also adds heat if you use some of the seeds).


  1. Cover the red onion with red wine vinegar in a small bowl, cover and let sit at least an hour or overnight. 
  2. When ready to finish the slaw, drain the red onions and toss with the cabbage, jalapeños, and parsley. 
  3. Whisk the dressing ingredients together and toss with the slaw. 
  4. Season to taste. Add more heat as desired. Enjoy.

Nutrition information (per serving)

  • Calories: 75
  • Total fat: 5 g
  • Saturated fat: 1 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 116 mg
  • Total carbohydrate: 6 g
  • Dietary fiber: 2 g
  • Protein: 1 g