Nothing is more relaxing after a busy day of work than to cook a quick dinner in the sun. Coleslaw is an old favorite. In this version, jalapenos add just the right kind of kick to it.
Ingredients (serves 4)
- a small head of cabbage
- 3 carrots
- 1 shallot
- picked jalapenos to taste
- 3-4 tablespoons mayo
- 1 tablespoon cider vinegar
- salt & pepper
Peel and shred the carrots, and chop the cabbage, shallots and jalapenos.
Mix all the ingredients and taste. Be careful with the vinegar; it's easy to use too much. I also don't like the mayo over powering the flavors, so add more if you like the slaw creamier.
Cover and let sit in the fridge ideally for around an hour. Serve with a good sandwich for an easy weeknight dinner.
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