Ensalada de col (Mexican spiced coleslaw)

Goes very well with Refried Beans!

½ cup chopped cilantro

½ of a small onion (2oz/62g) chopped, preferably red

½ cup red wine vinegar

¼ cup olive oil

2 Tbsps lime juice, about one lime

1 Tbsp cumin

1/2 tsp salt

4 cups (400gr) shredded cabbage (can be a mix of different brassicas, shredded)

1. Put everything except for the cabbage in a mason jar and shake like a cocktail. The succussion will emulsify the ingredients very quickly. Allow the dressing to sit while prepping the rest of the salad so that the flavors can combine. 
2. Combine dressing with the cabbage and serve. You can also do this the day before and allow for the cabbage to wilt a little in the dressing.