Author: James Kirkley
This coleslaw is made with a tangy vinegar dressing, ancho chili vinegar, celery seed, and other seasonings. Delicious with pulled pork or barbecue ribs!
1 large head, cabbage – finely shredded
1 medium, bell pepper – finely chopped
1/2 medium, red onion – finely chopped
2 medium, jalapeño pepper – seeded and chopped
2 carrots – grated (optional)
- Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onion, jalapeño and grated carrots in a large serving bowl.
- In a mason jar, combine salt, avocado oil, dry mustard, celery seed and ancho vinegar. Shake vigorously to combine.
- Pour dressing over vegetable ingredients. Toss to combine. Cover and refrigerate until thoroughly chilled.