Recipe: Tangy Cabbage and Jalapeño Slaw
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.
- 1/3 cup
apple cider vinegar
- 3 tablespoons
canola or vegetable oil
- 1 tablespoon
- 1/2 teaspoon
- 1/4 teaspoon
freshly ground black pepper
- 3 cups
shredded red cabbage (about 6 ounces)
- 3 cups
shredded carrots (about 6 ounces)
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.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.