Creamy Coleslaw
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
½ cup mayonnaise (or 1 cup if you omit the sour cream)
½ cup sour cream (may omit and double the mayonnaise, but you lose a bit of tang)
2 – 3 tablespoons grated or finely diced white onion (about ½ a small onion I use a mini food processor to chop)
2 teaspoons celery seed
1 tablespoon jarred, prepared horseradish (optional- may increase/decrease – see Notes)
salt to taste (I recommend 1 teaspoon)
black pepper to taste (I recommend ½ teaspoon, more if you like)
1 small-to-medium head cabbage (about 1¾ pounds)
1 large carrot
1 jalapeño pepper (optional but wonderful- may increase amount — see Notes)
Instructions:
With a rubber spatula or wooden spoon, beat together sour cream and mayonnaise in large mixing bowl (large enough to hold the cabbage) until smooth and creamy.
Add onion, celery seed, and horseradish. Beat together. Taste, then add salt and black pepper to taste. Wash cabbage, remove outer leaves if necessary, and cut into quarters. Remove woody core. Either shred cabbage (a food processor makes this easier) or cut each quarter into 3 pieces, then starting at one end, cut 1/8-inch strips of cabbage (cut crosswise). Add to the bowl with the mayonnaise mixture. Wash and peel carrot, and grate in food processor or chop in mini food processor. Add to the bowl with the cabbage.
Wash jalapeño pepper and cut lengthwise. Use a teaspoon to scoop out the ribs and seeds (be careful, the oil on these is hot keep fingers away from your eyes). Chop into very small dice (or use mini food processor). Add to the bowl, and then wash your hands with soap and water to remove the hot jalapeño oil from your skin.
Mix all ingredients together until the mayonnaise mixture is distributed throughout the cabbage mix. Adjust seasoning if necessary. Chill for at least an hour before serving (overnight is better).
From kitchenriffs.com