Coleslaw
This simple recipe is a fresh take on the usual creamy slaw.
This is a simple, quick, tasty, no-skill-needed kind of recipe adapted from a San Francisco Chronicle article. Just slice a little, mince a little, and whisk a little. It’s great with barbecue or oven-fried chicken.
Servings: 6
Ingredients
- 1 cup red wine vinegar
- 1/2 red onion, thinly sliced
- 1/2 head green cabbage, thinly sliced
- 1/2 to 1 medium size jalapeño, finely minced
- Handful parsley, chopped
Dressing
- 1 1/2 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 4 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper to taste
Note: To control the heat, start with 1/2 jalapeño and add more as needed. (You really have to do this to taste. Jalapeños are quite variable in size and heat. It also adds heat if you use some of the seeds).
Directions
- In a small bowl, cover the red onion with red wine vinegar. Cover, place in the fridge, and let sit at least 1 hour or overnight.
- When ready to finish the slaw, drain the red onions. In a large bowl, toss the onions with the cabbage, jalapeños, and parsley.
- In a small bowl, whisk the dressing ingredients together. Add to the vegetables and toss.
- Season to taste. Add more heat as desired. Enjoy.
Nutrition information (per serving)
- Calories: 75
- Total fat: 5 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 116 mg
- Total carbohydrate: 6 g
- Dietary fiber: 2 g
- Protein: 1 g