Spicy coleslaw

Quick and easy, goes well with Mexican and similar food. Tastes best if allowed to sit for an hour or two before serving.

½ head fresh cabbage thinly shredded (about 4 c)
2-4 canned pickled jalapeño peppers depending on spice level desired
1 tsp salt
½ tsp black pepper
1-2 TB juice from the pickled peppers

Toss the cabbage with the S&P. Stem and seed the peppers and chop coarsely. Add to the cabbage along with the pepper juice and toss to combine.

Explore posts in the same categories: Salads, Sides, Vegetarian

Tags: , ,

You can comment below, or link to this permanent URL from your own site.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: