| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bbq, Sides | 8 | Servings | |
INGREDIENTS
| 2 | lb | Cabbage head, cored and |
| shredded | ||
| 1 | Onion, chopped | |
| 3 | Jalapeños, finely chopped | |
| 1/2 | c | Olive oil |
| 3 | T | Red wine vinegar |
| 1 | T | Dijon mustard |
| 1 | t | Mustard seed |
| 1 | t | Salt |
| 1/2 | t | Fresh ground black pepper |
| 3 | Cloves garlic, pressed |
INSTRUCTIONS
Put shredded cabbage in large bowl and cover with boiling water. Let sit for 3 minutes and drain in colander. Add onions and chiles. Mix well. Whisk oil and vinegar in a bowl until emulsified. Whisk in remaining ingredients and let sit 10 minutes. Pour over cabbage and mix well. Cover and refrigerate. Best when eaten the same day. Recipe by: Chile Pepper Magazine 4/98 Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Feb 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 162
Calories From Fat: 123
Total Fat: 14g
Cholesterol: <1mg
Sodium: 346.7mg
Potassium: 226.4mg
Carbohydrates: 8.5g
Fiber: 3.2g
Sugar: 4.2g
Protein: 2.1g