Recipe - Jalapeno Cole Slaw (No Mayo No Sugar)

2 pound Cabbage head; cored and
shredded
1 md Onion; chopped
3 Jalapeños; finely chopped
One half cup Olive oil
3 tablespoon Red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon Mustard seed
1 teaspoon Salt
One half 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 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 bbqdigest by Kit Anderson kitridge@bigfoot.com on Feb 26, 1998