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