OMGosh. Just when I thought I knew everything about coleslaw.
I must admit, I seriously out-did myself this weekend.
Do you know how I know? The husband was rendered speechless.
He would.not.talk. Just eat. Constant eating until all the food was gone. (p.s. I love a healthy eater). But, he would.not.talk.
Which has happened in our life together, like, next to never.
But, when he was done (and the food was long gone), he had plenty to say about how over-the-top fantastic it was with its explosion and mix of flavors. And, he was right. (Did I just really just say that?)
It all started with the most succulent, no-fork-necessary, tender, baby back spareribs that were so irresistibly good and tender, they literally were falling off the bone as I took them off the barbeque.
But. When we bit into the WOOHOO hot, fresh and crispy Jalapeno Coleslaw… Well, we.were.done.
Have I told you that, now, we both have a new best friend?
Light, crispy, spicy, hhhooottt, low-fat, low-cal, guilt-free, crispy, crunchy, spicy, fresh jalapeno, onions and cabbage will also have you at hello. (Yes, it was worthy of saying crispy twice).
The good news is?
Eat as much as you want. It’s guilt-free eating after all.
p.s. I would like to say this serves 4, but just the two of us managed to polish the entire thing off in a single setting. You’ve been warned.
- 1 (8.5 ounce) bag shredded coleslaw
- 2 Roma tomatoes, seeded and chopped
- 6 green onions, coarsely chopped
- 2 jalapeno peppers, finely chopped (see note)
- ¼ cup cider vinegar
- 3 tablespoons honey
- 1 teaspoon salt
- Combine all ingredients in a serving bowl and mix well. Cover and chill at least 2 hours before serving.
- Stir well, then serve.
Recipe adapted from Food @ Jalapeno Coleslaw.