My BigMouth Blog | A Blog by Jason Glover

Tangy Coleslaw - Dads That Cook

By Jason Glover

Yields10 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

TOOLS
 Large Bowl
 Medium Bowl
 Whisk
 Knife
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 jalapenos, seeds removed and thinly sliced
 1 cup parsley, roughly chopped
 3 tbsp Dijon mustard
 1 pinch salt
 1 cup olive oil

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!

 

Ingredients

TOOLS
 Large Bowl
 Medium Bowl
 Whisk
 Knife
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 jalapenos, seeds removed and thinly sliced
 1 cup parsley, roughly chopped
 3 tbsp Dijon mustard
 1 pinch salt
 1 cup olive oil

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!

Tangy Coleslaw

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