TANGY COLESLAW

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 
Large Bowl
Medium Bowl
Whisk
Cutting board 
Knife

DIRECTIONS:

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