Jalapeño Coleslaw Recipe

• 1/3 cup sour cream
• 1/3 cup buttermilk
• 1/3 cup apple cider vinegar
• 3 tablespoons mayonnaise
• 3 tablespoons sugar
• 3 tablespoons lime juice plus 1/2 teaspoon lime zest from 3 large limes
• 3 tablespoons finely chopped cilantro
• 1 tablespoon finely minced garlic (about 3 medium cloves)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
• 1 large carrot, peeled and grated on the large holes of a box grater
• 1 large jalapeno, stemmed, seeded, and finely diced
• 2/3 cup sugar
• 1/3 cup kosher salt

1. Whisk together sour cream, buttermilk, vinegar, mayonnaise, sugar, lime juice and zest, cilantro, garlic, cumin, and black pepper in a small bowl.
2. Combine cabbage, carrot, and jalapeno in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand 5 minutes, then transfer to a large colander and rinse thoroughly under cold running water.
3. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
4. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

sour cream, buttermilk, apple cider vinegar, mayonnaise, sugar, lime juice, cilantro, garlic, ground cumin, freshly ground black pepper, green cabbage, carrot, sugar, kosher salt

Taken from www.seriouseats.com/recipes/2014/06/jalapeno-coleslaw-recipe.html (may not work)