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Tangy Cabbage and Jalapeño Slaw
  • 1/3 cup apple cider vinegar
  • 3 tablespoons canola or vegetable oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups shredded red cabbage (about 6 ounces)
  • 3 cups shredded carrots (about 6 ounces)
  • 1 medium jalapeño, seeded and julienned
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