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Today is October 30, 2020

Jalapeño Coleslaw

Side Dishes

Soups & Salads

Vegetarian

Ingredients

9 cups thinly sliced cabbage, about 1/2 head (or a 16-oz. bag grated)
3/4 cup grated carrots (about 2 medium)
1 Tbsp. finely chopped pickled jalapeño
1 cup mayonnaise
1/2 cup sugar
1/4 cup lemon juice
1 1/2 tsp. ground black pepper
Salt

Instructions

Combine the cabbage, carrots and pickled jalapeño in a large bowl. Add the mayonnaise, sugar, lemon juice and pepper, and toss to combine. Season to taste with salt. Refrigerate for 30 minutes before serving, or overnight. The coleslaw will lose its crispness the longer it sits in the refrigerator, but it will keep, covered and refrigerated, for several days after you make it. Makes 8 to 10 servings.

Miscellaneous

From “Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen,” by Eddie Hernandez and Susan Puckett

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