LOLA’S TANGY JALAPIÑA COLESLAW
An upgrade to a classic! Replace the acidic apple cider vinegar taste with a tangy punch from mixing in Lucky Lola’s Sweet Jalapiña Heat. Pack this coleslaw with fresh and lively flavors that make this coleslaw great as a side or even on top of your burgers!
Ingredients
1 medium cabbage, outer leaves removed
3 medium carrots, peeled and shredded
1/2 cup loosely packed fresh parsley leaves, coarsely chopped
1 cup of mayonnaise
3 tablespoons Lucky Lola’s Sweet Jalapiña Heat
2 tablespoons apple cider vinegar or more to taste
2 tablespoons Dijon mustard or coarse ground mustard
1 teaspoon celery seeds
1/4 teaspoon fine sea salt or more to taste
1/4 teaspoon fresh ground black pepper or more to taste
Directions
Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
Add the shredded carrot and parsley to the cabbage and toss to mix.
In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well.
If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
“A surprise twist to a classic BBQ side. Highly recommended!”
