Recipe: Tangy Cabbage and Jalapeño Slaw

By Kelli Foster From The Kitchn

Make this tangy, spicy slaw once and you’ll want to bring it to every potluck you ever attend. At least, that’s how this recipe makes me feel, and I’m certain it will do the same for you. With the crunchy texture of carrots and red cabbage and the bold flavors of vinegar, Dijon mustard, and jalapeño, this dish wins people over with just one bite. No one will ever be the wiser that you pulled this together in just five minutes. Yes, it is really that easy.

Start with Pre-Cut Veggies for Convenience
Embracing grocery store shortcuts is one of the best tricks to make you feel like a super-smart home cook — no shame! Here that happens in the form of those convenient pre-prepped bags of veggies in the produce section. Instead of spending the energy shredding the cabbage and carrots at home, save yourself time by picking up a couple bags of the pre-shredded stuff at the grocery store. That way all that’s left to do when you’re ready to make the slaw is whisk together the dressing, slice the jalapeño, and toss everything together.

Tangy Cabbage and Jalapeño Slaw

Serves 6
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 ounces)
3 cups shredded carrots (about 6 ounces)
1 medium jalapeño, seeded and julienned

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.

IMAGES: (Image credit: Joe Lingeman)

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