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Tangy Cabbage and Jalapeño Slaw
Ingredients
  • ⅓ cup apple cider vinegar
  • 3 tablespoons canola or vegetable oil
  • 1 tablespoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ 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
Steps
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