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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Kyndal's Jalapeno Cilantro Coleslaw Recipe

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This recipe for Kyndal's Jalapeno Cilantro Coleslaw is from The Goering Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head green cabbage - sliced thin
1/2 cup onion - diced
1 bunch fresh cilantro (cut off stems)
2 jalapenos (if you do not like much spice, remove seeds from peppers or just use 1)
1/2 cup mayo
3/4 cup sour cream
1 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
2 cloves garlic
1/4 tsp. paprika
Salt & pepper to taste
Directions:
Directions:
In blender, blend together jalapenos, cilantro, garlic, mayo, sour cream and vinegar until smooth and dressing like. Put cabbage and onion in a large bowl and pour dressing over the top; toss. Add salt and pepper to taste; toss again. Dressing can be made the day before and refrigerated so the flavors mingle more.
Personal Notes:
Personal Notes:
Meal Ideas:
1. Great on a fish taco - warm flour tortilla, grilled or fried fish, avacado and coleslaw. 2. Add to a Pulled Pork Sandwich. 3. Stir in an 8 oz. brick of cream cheese and omit the cabbage and onion and use as a dip vs. a dressing. Great with pretzels.

 

 

 

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