This tangy, sweet, and crunchy slaw derives pleasant heat from the serrano chile.
Cooking Light MARCH 2005
Combine first 3 ingredients in a small saucepan; cook over low heat 3 minutes or until sugar dissolves, stirring with a whisk. Chill.
Combine vinegar mixture, cabbages, onion, salt, and chile. Cover and chill. Toss gently before serving.
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