1. In medium bowl, combine coleslaw mix, onion and bell pepper. 2. In small saucepan, over medium low heat, heat oil. Add jalapeno pepper, garlic and pepper; cook, stirring, 1 minute. Add sugar and vinegar; cook, stirring, 30 seconds, or until sugar is dissolved. 3. Pour hot dressing over cabbage mixture; toss to coat. Cover and refrigerate 1 hour, or overnight. Note: Thinly sliced green cabbage may be substituted for packaged coleslaw mix. Gail Shermeyer
2 chopped red onion
3 chopped green or red bell pepper
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 15.5g24%
- Saturated Fat 3.1g16%
- Cholesterol 0.0mg0%
- Sodium 1082.0mg46%
- Total Carbohydrate 53.4g18%
- Dietary Fiber 3.6g15%
- Sugars 27.4g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
cabbage, chopped, coleslaw, crisp, crushed, dark, finely, garlic, international, oil, packaged, pepper, relish, sauce, seeded, sesame, spicy, sugar, title, vegan