Put shredded cabbage in large bowl and cover with boiling water. Let sit for 3 minutes and drain in colander. Add onions and chiles. Mix well. Whisk oil and vinegar in a bowl until emulsified. Whisk in remaining ingredients and let sit 10 minutes. Pour over cabbage and mix well. Cover and refrigerate. Best when eaten the same day.
Recipe by: Chile Pepper Magazine 4/98
Posted to bbq-digest by Kit Anderson <email@example.com> on Feb 26, 1998