Ingredients
- ½ head of cabbage, thinly sliced
- ½ red onion, thinly sliced
- ½ to 1 whole jalapeno (depending on how spicy you want it), cut in half, then cut in 3 pieces, and then thinly sliced
- 2 carrots coarsely grated (recently I replaced the carrots with 3-4 celery stalks and their tops, thinly sliced, and I liked that variation a lot)
- ¼ cup vegetable oil
- ¼ cup apple cider vinegar
- 1 teaspoon celery seed
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- ½ half teaspoon honey
- 4-5 dashes tabasco sauce
Preparation
Slice, chop, and grate the vegetables, put them in a bowl. Feel free to add vegetables, adjust amounts based on how you like it.
In a small, sealable jar, mix the dressing by dumping all the ingredients together, and shaking it like a polaroid picture.
Dump all the dressing on the slaw, I like to mix it with my hands. Let it sit for 30 minutes or so, taste it, and add some salt and tabasco if you feel like it.
This lasts for 3-4 days in the fridge.
