Spicy Jalapeno Horseradish Coleslaw

This goes really well with smoked brisket and on fish tacos--adjust the heat to your preference.

Donna’s Spicy  Jalapeno-Horseradish Coleslaw

3--14 oz. bags coleslaw mix

4-6 Tablespoons sliced green onions, tops and all 

2-4 jalapenos, stem and seeds removed, minced (add to taste)

1/3 cup white vinegar

1/3 cup sugar

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup mayonnaise

3 Tablespoons ground horseradish (NOT sauce)

1 1/2 teaspoons coarse-grained mustard

Combine cabbage mix, jalapenos, and green onions in a large mixing bowl.

In a small mixing bowl combine the vinegar, sugar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.

When the time is up, combine the mayonnaise, sour cream, horseradish and mustard and stir. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour before serving. 

 

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