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Jalapeno Cole Slaw (No Mayo, No Sugar)

none

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. Posted to the BBQ List by Carey Starzinger on Sep 04, 1996. - - - - - - - - - - - - - - - - - -

Yield: 8 servings

Preparation Time: 0:00


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