Jalapeno Cole Slaw (No Mayo, No Sugar) |
Course : Coleslaws
Source: Chile Pepper Magazine 4/98
Serves: 8 |
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Ingredients:
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 |
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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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