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Tangy Cabbage and Jalapeño Slaw Recipe

   
 

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     Tangy Cabbage and Jalapeño Slaw

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

Ingredients
1/3 cup apple cider vinegar
3 tablespoons canola or vegetable oil
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups shredded red cabbage (about 6 oz)
3 cups shredded carrots (about 6 ounces)
1 medium jalapeño, seeded and julienned
 

Instructions
Whisk the vinegar, oil, mustard, salt, and pepper together in a large bowl. Add the cabbage, carrots, and jalapeño and toss well to evenly coat. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with more salt and pepper as needed before serving. Recipe Notes Storage- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


Originally Submitted
5/10/2018





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