Jalapeno Coleslaw

"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."
 
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photo by ChefLee photo by ChefLee
photo by ChefLee
Ready In:
2hrs 20mins
Ingredients:
7
Serves:
4
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ingredients

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directions

  • Combine cabbage,tomatoes,green onions,jalapenos,vinger,honey and salt in serving bowl;mix well. Cover and chill at least 2 hours before serving.
  • Stir well immediately before serving.
  • 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.
  • 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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Reviews

  1. This had a bite to it for sure. I used seasoned rice vinegar and a little cider vinegar and cut the recipe in half. Thanks for a healthy slaw. UPDATE: We had this again for dinner the next nite and it was 10 times tastier. So the more you let it mary (sp?), the better it gets!!
     
  2. Very good tasting for a low fat recipe. Thanks!
     
  3. Good flavor, but my peppers were too hot!! Came out well, will do again. Thanks for the recipe.
     
  4. This is good, the vinegar comes thru a little more than the other marinade ingredients but I might change it to milder rice vinegar next time. I used 2 1/2 jalapenos and used the seeds and membrane out of one and it still wasn't too hot to me so I must have had some tame peppers. I also will use fresh cabbage next time because the bagged kind doesn't seem to be the same. Thanks for posting!
     
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