Jalapeno Cole Slaw

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Jalapeno Cole Slaw

 

2 pounds cabbage head, cored and shredded

1 medium onion, chopped

3 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

 

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.

Serves 8.

 

 

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