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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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This light and spicy new twist on an old favorite has no added fat. Allow several hours for marinating or make the salad a day ahead and refrigerate it. Hot and sweet, this slaw is perfect for picnics;serve alongside sandwiches, burgers, or grilled chicken. Ingredients:
6 cups preshredded cabbage or 6 cups coleslaw mix |
2 tomatoes, seeded and chopped |
6 green onions, coarsely chopped |
2 jalapeno peppers, finely chopped (see note) |
1/4 cup cider vinegar |
3 tablespoons honey |
1 teaspoon salt |
Directions:
1. Combine cabbage,tomatoes,green onions,jalapenos,vinger,honey and salt in serving bowl;mix well. Cover and chill at least 2 hours before serving.
2. Stir well immediately before serving.
3. Note:jalapeno peppers can sting and irritate the skin;wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handeling peppers.
4. For a milder coleslaw,discard the seeds and veins when chopping the jajapenos, because this is where much of the heat of the pepper is stored.
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