Souce: El Torito Executive Chef Pepe Lopez
1-1/4 cups green cabbage, shredded fine
1/4 cup red cabbage, shredded
2 tablespoons Italian vinaigrette
1 teaspoon juice from canned jalapenos
Place green and red cabbage in suitable mixing bowl and toss well with vinaigrette and jalapeno juice. Refrigerate until ready to use.