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Category: Barbecue
Jalapeño Cole Slaw (No Mayo, No Sugar)
2 lb Cabbage head, cored and shredded

1 medium Onion, chopped

3 Jalapeños, finely chopped

1/2 cup Olive oil

3 tbsp Red wine vinegar

1 tbsp Dijon mustard

1 tsp Mustard seed

1 tsp Salt

1/2 tsp 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 <> on Feb 26, 1998

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