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.

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 6  cups  preshredded cabbage or 6  cups  coleslaw mix
• 2  tomatoes, seeded and chopped
• 6  green onions, coarsely chopped
• 2  jalapeno peppers, finely chopped (see note)
• 1⁄4 cup cider vinegar
• 3  tablespoons honey
• 1  teaspoon 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.