By Chef Yadira, Happy Healthy Latina
This Jalapeño Coleslaw is creamy, tangy and packed with flavor! Super easy to put together Sweet a little spicy, this coleslaw is far from bland or boring and is the perfect side or topping for tacos + pulled jackfruit sliders
1/2 small Head Green Cabbage - thinly sliced (about 8 ounces)*
1/2 Head Purple Cabbage - thinly sliced (about 8 ounces)*
1 small Red Onion – thinly sliced, rinsed in cold water, and drained well
2 small Carrots – peeled and shredded
2 Jalapenos – seeded and minced
2 Green Onions – thinly sliced
1/2 Cup Vegan Mayonnaise or more to taste*
2 TBS Dijon Mustard
1 TBS Apple Cider Vinegar
4 tsp Coconut Sugar
1/4 tsp Celery salt
1/4 tsp Cumin
1/8 tsp EACH: Cayenne & Black Pepper
Jalapeno Coleslaw: Combine Cabbage, Carrots, Jalapeno, Red and Green Onion in a mixing bowl.
In a separate, small mixing bowl combine remaining (dressing) ingredients. Whisk well to combine.
Pour 1/2 of the Dressing over Cabbage mixture. Toss to combine. Add more dressing until desired level of creaminess is achieved.
OPTIONAL, but recommended: Cover and refrigerate for at least 1 hour to allow flavors to incorporate.
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