Recipe: Tangy Cabbage and Jalapeño Slaw

updated Jan 29, 2020
Tangy Cabbage and Jalapeño Slaw
Thanks to the crunchy textures and bold tangy and spicy flavors, no one will ever be the wiser that you pulled this together in just five minutes.

Serves6

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(Image credit: Joe Lingeman)

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.

(Image credit: Joe Lingeman)

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

Thanks to the crunchy textures and bold tangy and spicy flavors, no one will ever be the wiser that you pulled this together in just five minutes.

Serves 6

Nutritional Info

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 ounces)

  • 3 cups

    shredded carrots (about 6 ounces)

  • 1

    medium jalapeño, seeded and julienned

Instructions

  1. 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.

  2. 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.