Jalapeño-Lime Slaw

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 16 ounce cabbage-and-carrot coleslaw 
• 0.5 cup cilantro leaves fresh coarsely chopped
• 4  jalapeño peppers halved
• 0.8 teaspoon kosher salt 
• 0.3 cup juice of lime fresh
• 3 tablespoons olive oil 
• 0.5 cup thinly onion red vertically sliced
• 1 teaspoon sugar 

Equipment

• bowl
• whisk

Directions

1. Combine first 4 ingredients in a large bowl, stirring with a whisk. Gradually add olive oil, stirring constantly with a whisk.
2. Add onion, cilantro, and coleslaw. Thinly slice 1 jalapeo half crosswise (keeping seeds), and remove seeds from remaining jalapeo halves.
3. Cut the remaining halves into thin crosswise slices.
4. Add the jalapeos to onion mixture, and toss well to coat. Cover and chill at least 1 hour.