Jalapeno Cole Slaw (No Mayo, No Sugar)

Course : Coleslaws
Serves: 8
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2 pounds cabbage head -- cored and shredded
1 medium onion -- chopped
3 medium jalapenos -- finely chopped
1/2 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon mustard seed
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 cloves garlic -- pressed

Preparation / Directions:

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.

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