Cilantro jalapeño slaw

1/2 lg sliced vidalia onions, thinly sliced.

1 small head cabbage, thinly sliced.

1/2 cup sugar

1 jalapeño finely diced with seeds and membrane

5 tbsp chopped fresh cilantro

Layer the cabbage and onions sprinkling each layer with cilantro and jalapeño in a large non reactive pan or pyrex dish. Pour the sugar evenly over the entire batch. Pour the warm dressing mixture over the entire slaw. Do not mix. Cover and let sit at least 4 hours in refrigerator. Overnight is better. Stir before serving. Excellent on fish tacos or brisket sliders alike.