Jalapeno Slaw
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:
1/4 head small cabbage, sliced as thinly as possible
1/4 small red onion, sliced as thinly as possible
1 jalapeno, cut length-wise, seeded and sliced into thin strips (this makes for a pretty mild version — up it to 2 if you want it spicy)
1/4 c chopped parsley
3 T apple cider vinegar
1 T olive oil
1 T whole grain dijion mustard (often called “country style”)
Salt to taste
Instructions:
Combine the cabbage, onion, jalapeno and parsley in a bowl. Stir in the vinegar, olive oil and mustard. Let sit for at least 30 minutes, but ideally overnight. The longer you let it sit, the more of a softer, pickled texture the ingredients take on. Don’t go longer than a day, though (then it just gets mushy).
Makes 3 cups.
From eatlovedrink.com