Jalapeno Coleslaw

Mar~Bear's Note:

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.

• Total Time: 2 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1419.54 ml preshredded cabbage or 1419.54 ml coleslaw mix
• 2 tomatoes, seeded and chopped
• 6 green onions, coarsely chopped
• 2 jalapeno peppers, finely chopped (see note)
• 59.14 ml cider vinegar
• 44.37 ml honey
• 4.92 ml 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.

Reviews

[nemokitty]

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!!

[Karen Pea]

Very good tasting for a low fat recipe. Thanks!

[Jitter_Bug]

Good flavor, but my peppers were too hot!! Came out well, will do again. Thanks for the recipe.