1/2 Head red cabbage; julienned

1/2 Red onion; finely julienned

1/2 ts Salt

2 ts Ground cumin

2 tb Brown sugar

1/4 c Red wine vinegar

1 ts Colorado chile powder

In a medium bowl place all of the ingredients. Toss them together well. Let the mixture sit for 15 minutes. Note from Executive Chef Bill Donnelly: "Although the recipe says to let the slaw sit for 15 minutes, that's just the minimum time. You can make it ahead, if you want."