Prep Time: 10 minutes | Cook Time:
- 2 tbs olive oil
- 2 tbs red wine vinegar
- 1 tbs Dijon mustard
- 1 tbs honey
- 1/4 tsp ground mustard
- 1/4 tsp white pepper
- Salt and pepper, to taste
- 1 head small to medium cabbage (About 6 cups shredded)
- 1 large carrot
- 3 green onions
- 1 jalapeño (Or use a scotch bonnet if you like it very spicy)
Slice the cabbage into thin strips, grate the carrot on a cheese grater, slice the green onions, and thinly slice or dice the jalapeño. Toss together in a large bowl.
In a smaller bowl, combine the dressing ingredients. Whisk together until relatively uniform, them pour over the vegetables. Toss to coat.
Let stand at least 15 minutes before serving, but honestly, the longer it sits the better it gets. It can keep covered and in the fridge for up to a week.
This is a great base recipe with lots of variations. If you want to mellow it out, add a little mayonnaise or sour cream to the dressing. If you want more flavor and texture variety, add some sliced mango, jicama, parsley, or nuts. Bring it to any BBQ! It goes great as a side with jerk chicken, anything grilled, and fried chicken.