Jalapeño Slaw

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1/3 cup pure olive oil

3 1/2 tablespoons red wine vinegar

2 tablespoons chopped cilantro

1 teaspoon sugar

Salt and freshly ground pepper

1 1/4 pounds Savoy cabbage, finely shredded (8 cups)

1 medium red onion, thinly sliced

1 fennel bulb, cored and thinly sliced

2 large jalapeños, seeded and thinly sliced lengthwise

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