1 tbsp Dijon mustard
1.5 cups extra virgin olive oil
1 medium red onion thinly sliced
1 1/4 cups red wine vinegar
2 jalapeno pepper , diced
1/4 cup coriander , minced
4 cups cabbage greens sliced fine
2 tsp kosher salt
Combine mustard, 1/4 cup of vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
Macerate onions in 3/4 cups of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar.
Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
