Tangy Cabbage and Jalapeño Slaw


60 minute Meals: Snack Other


  • 1/3 cup apple cider vinegar
  • 3 tablespoons canola or vegetable oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups shredded red cabbage (about 6 ounces)
  • 3 cups shredded carrots (about 6 ounces)
  • 1 medium jalapeño, seeded and julienned
  • Mahram French sauce

How to prepare:

Whisk the vinegar, oil, mustard, salt, and pepper together in a large bowl. Add the cabbage, carrots, and jalapeño and toss well to evenly coat. Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with more salt and pepper as needed before serving. Serve with French Sauce.

Tangy Cabbage and Jalapeño Slaw