Jalapeno Cole Slaw (No Mayo, No Sugar)

Recipe Ingredients

2 lbs	908g / 32oz	Cabbage head - cored and shredded
1 lb	454g / 16oz	Onion - chopped (medium)
3		Jalapenos - finely chopped
1/2 cup	118ml	Olive oil
3 tablespoons	45ml	Red wine vinegar
1 tablespoon	15ml	Dijon mustard
1 teaspoon	5ml	Mustard seed
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Fresh ground black pepper
3		Garlic - pressed

Recipe Instructions

Put shredded cabbage in large bowl and cover with boiling water. Let sit for 3 minutes and drain in colander. Add onions and chilies. 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.

Posted to the BBQ List by Carey Starzinger on Sep 04, 1996.

Source:
Chile Pepper Magazine 4/98

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.