Jalapeno Cilantro Slaw
- 1/2 head cabbage, cut julienne
- 3 carrots, grated
- 1/2 red onion, halved and thinly sliced
- 2-3 jalapeno peppers, seeded and thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 cup Kelchner’s Jalapeno Cilantro Lime
- salt & pepper to taste
In a large bowl, add the coleslaw ingredients. Stir in Kelchner’s Jalapeno Cilantro Lime. Serve immediately or after refrigerating for up to two days.
Serving suggestion: on top of pulled pork sandwiches or fish tacos, or on the side of oven BBQ chicken.