This is a fresh, crispy, crunchy mouthful of sweet and hot. It’s refreshing and delicious.
First I chopped up about 3 TBSP of yellow onion. I also chopped up half a head of red cabbage and two carrots.
Meanwhile, in a saucepan I heated 1/2 cup of white wine vinegar and 2 TBSP of sugar and one serrano chili finely chopped. I cooked until the sugar was fully absorbed and the chili’s hotness blended with the sweet and sour (about 3 minutes).
I poured over the salad fixings knowing that the heat would not cook the veggies. I stirred well and added 1 cup of chopped pineapple. I added some salt and pepper to taste. This made 8 servings.