Imagine a side dish that combines the crisp sweetness of apple, the earthy crunch of carrots, and the bold kick of jalapeno in one mind-blowing slaw. This isn't just another boring salad - this is a culinary adventure that will transform your meal from ordinary to extraordinary! Perfect for summer barbecues, picnics, or when you want to impress your dinner guests with a vibrant, zesty creation that takes just 15 minutes to prepare.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups green cabbage, shredded
- 1 cup carrots, grated
- 1 apple, julienned
- 1 jalapeno, minced
- 1/4 cup apple cider vinegar
- 2 tablespoons honey
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Shred the green cabbage and place it in a large mixing bowl. You can use a sharp knife or a mandoline for even shreds.
- Next, grate the carrots using a box grater or a food processor. Add the grated carrots to the bowl with the cabbage.
- Julienne the apple by cutting it into thin matchstick-like pieces. If desired, you can leave the skin on for added texture and color. Add the julienned apple to the mixing bowl.
- Carefully mince the jalapeno. If you prefer less heat, remove the seeds and membranes before mincing. Add the minced jalapeno to the bowl with the other vegetables and apple.
- In a small bowl, whisk together the apple cider vinegar and honey until well combined. This will serve as your dressing.
- Pour the dressing over the slaw mixture in the large bowl. Toss everything together gently until all the ingredients are evenly coated with the dressing.
- Season the slaw with salt and pepper to taste. Start with a small amount and adjust according to your preference.
- Let the slaw sit for about 5 minutes to allow the flavors to meld. This also helps the cabbage to soften slightly.
- Before serving, give the slaw another quick toss to redistribute the dressing. Serve chilled or at room temperature as a refreshing side dish.
Tips
- • For maximum flavor, let the slaw sit for at least 5 minutes before serving to allow the dressing to meld with the vegetables. • Control the heat by removing jalapeno seeds for a milder version or keeping them for extra spiciness. • Use a mandoline or sharp knife for uniform, thin vegetable cuts to ensure even dressing distribution. • For a crunchier texture, serve immediately. For a softer slaw, let it sit in the refrigerator for 30 minutes before serving. • This slaw pairs perfectly with grilled meats, fish tacos, or as a standalone light lunch.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 12g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
