Red Cabbage Coleslaw with Jalapenos
2 servings
15 minutes
Coleslaw made from red cabbage with jalapeño is a bold interpretation of the classic American salad that combines spiciness and freshness. Its roots trace back to the traditions of the southern states of the USA, where cabbage salads are an integral part of barbecues and picnics. This version uses red cabbage, giving the dish a rich color and crunch, while the spicy jalapeño adds a zesty note. Sweet pepper and fresh cucumber balance the heat, creating a harmonious flavor. The dressing made from sour cream, mayonnaise, Dijon mustard, and red wine vinegar makes the salad creamy and rich. It pairs well with meat dishes, especially roasted meat or chicken. Its texture and flavor unfold with each bite, offering a perfect combination of crunchiness, freshness, and spiciness.
1
Chop the cabbage.
- Red cabbage: 260 g
2
Chop the jalapeño coarsely.
- Canned Jalapeno Peppers: 30 g
3
Move the cabbage to a deep container, add jalapeño.
- Red cabbage: 260 g
- Canned Jalapeno Peppers: 30 g
4
Cut the pepper into strips.
- Sweet pepper: 45 g
5
Send it to the salad.
- Sweet pepper: 45 g
6
Cut the cucumber into strips and add it to the other ingredients.
- Cucumbers: 75 g
7
Put sour cream in a deep bowl.
- Sour cream 25%: 3 tablespoons
8
Add mayonnaise, mustard, salt, and vinegar.
- Mayonnaise: 1.5 tablespoon
- Dijon mustard: 1 teaspoon
- Pink Himalayan Salt: to taste
- Red wine vinegar: 1 teaspoon
9
Mix thoroughly.
10
Dress the salad with the prepared sauce.
- Sour cream 25%: 3 tablespoons
- Mayonnaise: 1.5 tablespoon
- Dijon mustard: 1 teaspoon
- Pink Himalayan Salt: to taste
- Red wine vinegar: 1 teaspoon
11
Mix thoroughly, transfer to a plate, and serve.