- Vegetables:
- 1 head green cabbage, shredded
- 1 onion, chopped
- 2 carrots, shredded
- 2 jalapeno chile peppers, chopped
- Mayonnaise:
- 1 egg
- 1 small lemon, juiced
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1 cup vegetable oil
- Dressing:
- 2 tablespoons prepared mustard
- 2 tablespoons white sugar
- 1 tablespoon cider vinegar
- 1/2 teaspoon ground chipotle chile pepper
- 1/2 teaspoon celery salt
- Combine cabbage, onion, carrots, and jalapeno peppers together in a bowl.
- Blend egg, lemon juice, white vinegar, and salt in a food processor until smooth. Slowly drizzle oil into egg mixture through the feeding tube while the food processor is running until mayonnaise is smooth and thickened.
- Mix mustard, sugar, cider vinegar, chipotle chile pepper, and celery salt into mayonnaise until dressing is smooth and evenly combined.
- Stir dressing into cabbage mixture until evenly coated. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours.
05/30/2019
recipepes.com
spicy jalapeno coleslaw, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
