Quick and easy, goes well with Mexican and similar food. Tastes best if allowed to sit for an hour or two before serving.
½ head fresh cabbage thinly shredded (about 4 c)
2-4 canned pickled jalapeño peppers depending on spice level desired
1 tsp salt
½ tsp black pepper
1-2 TB juice from the pickled peppers
Toss the cabbage with the S&P. Stem and seed the peppers and chop coarsely. Add to the cabbage along with the pepper juice and toss to combine.
