Jalapeño cole slaw (no mayo, no sugar)

8 Servings

Ingredients

Quantity Ingredient
2 pounds Cabbage head; cored and shredded
1 medium Onion; chopped
3 Jalapeños; finely chopped
½ cup Olive oil
3 tablespoons Red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Mustard seed
1 teaspoon Salt
½ teaspoon Fresh ground black pepper
3 Cloves garlic; pressed

Directions

Put shredded cabbage in large bowl and cover with boiling water. Let sit for 3 minutes and drain in colander. Add onions and chiles. Mix well. Whisk oil and vinegar in a bowl until emulsified. Whisk in remaining ingredients and let sit 10 minutes. Pour over cabbage and mix well. Cover and refrigerate. Best when eaten the same day.

Recipe by: Chile Pepper Magazine 4/98 Posted to bbq-digest by Kit Anderson <kitridge@...> on Feb 26, 1998

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