Triple Red Slaw

New England can be a frustrating place to live, with its notoriously fickle weather. We get a blast of summer heat and sunshine -- several blasts, actually, in a rather mild winter -- and it dissolves into a week of cold rain, drizzle, dreariness. More March than May; more Seattle than Salem. (And by Salem, I mean Massachusetts, not Oregon.) We need the rain, of course, but after the tease of beach blankets and barbecues we find ourselves huddling under crocheted afghans and eating soup.

It was on one of those beachy, barbecue-y days in April that I happened to make this slaw. A little tangy and very red, the slaw is a good complement to burgers, chicken, or fish. It would be a cheery addition to a picnic or cookout, and a bright spot on an indoor table, no matter how gray the day is.

Triple Red Slaw
(Adapted from The Boston Globe. The "triple red" ingredients are red cabbage, red onion, and red wine vinegar. The acids in the vinegar prevent the cabbage from turning bluish or greenish when cooked. Serves 4-6.)

2 Tbsp. canola oil
1 red onion, peeled, halved, and sliced thin
1/3 cup red wine vinegar
1 Tbsp sugar
1/2 tsp kosher salt, or to taste
Black pepper to taste
1 pound (about 1/2 medium head) red cabbage, cored and thinly sliced

In a large skillet over medium heat, heat the oil. Cook the onion, stirring frequently, until it softens, about 5 minutes. Stir in the vinegar, sugar, salt, and pepper. Add the cabbage, turn up the heat to medium-high, and cook, stirring constantly, for 5 minutes or until the cabbage wilts and softens slightly. Adjust seasonings to taste. Serve warm or at room temperature.