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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Tangy and different. A nice choice to go along with fish tacos. I have used rice wine vinegar when I ran out of white balsamic. Ingredients:
2 tablespoons jalapeno jelly |
2 tablespoons white balsamic vinegar |
3 tablespoons olive oil |
1/2 teaspoon cumin |
1/2 teaspoon chili powder |
1/2 teaspoon salt |
14 ounces cabbage and carrot coleslaw mix |
2 green onions, sliced |
1 jalapeno pepper, diced |
1/4 cup fresh cilantro, chopped |
Directions:
1. Combine jelly, vinegar and seasonings.
2. Drizzle olive oil and whisk into vinegar mixture until combined.
3. Pour over chopped cabbage, jalapeno and cilantro.
4. Refrigerate at least 1 hour.
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