Name: TANGY COLESLAW
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 10
Ingredients: 2 red onions, thinly sliced; 2 cups red wine vinegar + 1/2 cup for the vinaigrette; 2 heads green cabbage, cores removed and thinly sliced; 4 jalapeños, seeds removed and thinly sliced; 1 cup parsley, roughly chopped; 3 tbsp Dijon mustard; 1 pinch salt; 1 cup olive oil; Large Bowl; Medium Bowl; Whisk; Cutting board; Knife

TANGY COLESLAW

Jason Glover

Servings

Prep Time

20 minutes

Cook Time

2 hours

The best tangy coleslaw you'll ever taste! Chef Marc shares his recipe for this non-mayonnaise based slaw. It's the perfect summertime side dish for barbecues!

Ingredients

2 red onions, thinly sliced
2 cups red wine vinegar + 1/2 cup for the vinaigrette
2 heads green cabbage, cores removed and thinly sliced
4 jalapeños, seeds removed and thinly sliced
1 cup parsley, roughly chopped
3 tbsp Dijon mustard
1 pinch salt
1 cup olive oil

Tools

Directions

Place the sliced onions in a large bowl and cover with the red wine vinegar. Let stand for about 20-30 minutes.
Combine the cabbage, jalapenos, and parsley in a large bowl.
In a separate bowl, whisk together 1/2 cup red wine vinegar, Dijon mustard, and a pinch of salt.
Slowly whisk in the olive oil.
Strain the red wine vinegar from the onions and add the onions to the cabbage mixture.
Pour the dressing over the cabbage mixture and mix well with your hands.
Let it sit in the fridge for a few hours.