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Jalapeno Coleslaw
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the Editors of Publications International, Ltd.. "Jalapeno Coleslaw" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/jalapeno-coleslaw-recipe.htm> 20 June 2013.
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Jalapeño Cole Slaw
YIELD Makes 8 servings
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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.
INGREDIENTS
| 6 | cups shredded cabbage or coleslaw mix |
| 2 | medium fresh tomatoes, seeded and chopped |
| 6 | green onions, coarsely chopped |
| 2 | jalapeño peppers,* finely chopped |
| 1/4 | cup cider vinegar |
| 3 | tablespoons honey |
| 1 | teaspoon salt |
PREPARATION:
- Combine cabbage, tomatoes, green onions, jalapeño peppers, vinegar, honey and salt in serving bowl; mix well. Cover; chill at least 2 hours before serving.
- Stir well immediately before serving.
Tip
For a milder coleslaw, discard the seeds and veins when chopping the jalapeños, as this is where much of the heat of the peppers is stored.
This recipe appears in:
Vegetable Side Dish
NUTRITIONAL INFORMATION:
| Serving Size: | about 1 cup coleslaw |
| Sodium | 304 mg |
| Protein | 1 g |
| Fiber | 2 g |
| Carbohydrate | 12 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 4 % |
| Calories | 47 |
DIETARY EXCHANGE:
| Vegetable | 4 |
| Starch | 1/2 |
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