Jalapeno, Apple and Carrot slaw
A spicy complement to fish tacos or a favorite quesadilla. Add some chunked avocado and diced the vegetables instead for a great salsa.
Servings 6
Ingredients
- 1-2 jalapenos diced small - depends on size and your heat pref
- ⅔ cup thickly grated or shredded carrots packed
- 1 cup shredded cabbage
- ¼ cup red onion minced
- ½ cup red pepper chopped
- ½ cup tart, sweet apple like Honeycrisp or Pink Lady diced small
- 2 T cilantro
- ¼ cup white vinegar
- 1 T sriracha
- 1 T honey
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- ¼ cup olive oil might need a little more
- fresh lime
Instructions
- Combine all of the chopped veggies and fruit in a small bowl and toss to evenly distribute the jalapeno.
- Add the vinegar to a glass measuring cup. To it, add the sriracha, honey, salt and pepper and whisk together to make sure the honey is entirely blended. Slowly add the olive oil whisking the entire time to make an emulsion.
- Slice off a piece of the end of the lime and squeeze it into the dressing. Whisk together and taste for seasoning.
- Toss dressing with slaw. Can be made 2 hours ahead.
Notes
- Garnish with a few sliced jalapenos on the top of the slaw before serving.
- To seed peppers: make a long cut down the length of the pepper and take a small spoon and scrape the inside from top to bottom to remove the seeds and ribs. Immediately wash your hands ( you can also wear gloves).trust me, you don't want to touch your eyes or skin after handling peppers. And if for some reason you do, rub some milk on your skin to quell the flames (but don't put it in your eyes).