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Servings: 6 people
Calories: 128kcal
Equipment
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Ingredients
- 1 jalapeno pepper finely chopped
- 1/4 teaspoon garlic powder
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons Dijon mustard
- 1/4 cup olive oil
- 1/2 medium head of green cabbage
- 1/2 medium head of red cabbage
- 1 to 2 grated carrots
- 1/2 cup of chopped green onions.
- 1/4 cup chopped fresh parsley or cilantro
Instructions
- Chop the jalapeno pepper, and place it into a small jar or bowl. Next, Add the lemon juice, mustard, and oil - shake well or whisk until all ingredients are combined.
- Use a food processor, sharp knife, or mandolin slicer to shred the cabbage and the carrots and place them into a bowl.
- Chop the onions and parsley; add them to the carrots and cabbage in the bowl.
- Pour the dressing over the vegetables in the bowl and mix everything together.
- Refrigerate until ready to serve
Notes
Store leftover coleslaw in the refrigerator for up to four days.
Coleslaw variations:
- Mexican Coleslaw: To make the dressing, use 2 tablespoons lime juice, 1 tablespoon Greek yogurt, 1 jalapeno, 1/4 cup oil, 1/2 teaspoon cumin and sprinkle it with cilantro. A
- Asian Coleslaw: Use 1 tablespoon soy or tamari sauce, 2 tablespoons rice vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ginger, 1/4 cup oil to make the dressing. Add 1/4 to 1/2 cup of sliced almonds or peanuts.
Nutrition
Serving: 1 | Calories: 128kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 81mg | Potassium: 348mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2581IU | Vitamin C: 73mg | Calcium: 68mg | Iron: 1mg
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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