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Title: Jalapeņo Cole Slaw (No Mayo, No Sugar) Categories: Bbq, Sides Yield: 8 Servings 2 lb Cabbage head; cored and -shredded 1 md Onion; chopped 3 Jalapeņos; finely chopped 1/2 c Olive oil 3 tb Red wine vinegar 1 tb Dijon mustard 1 ts Mustard seed 1 ts Salt 1/2 ts Fresh ground black pepper 3 Cloves garlic; pressed 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 |