Jalapeño Cole Slaw

by Emily Hester
Accidentally vegan and so crunchy!  This cole slaw is a great way to switch up a classic and works as an amazong topping for fish tacos.  

Jalapeño Cole Slaw

Dressing
4 Tbsp Emily’s Original Jalapeño Hot Sauce
3 Tbsp honey or agave
5 Tbsp olive oil
Juice of two limes
Sea salt to taste (at least 1/2 to 1 tsp)
Veggies
3 stalks of green onion, thinly sliced
1 red bell pepper
3 cups mixed cabbage
1/2 cup cilantro
Topping
1 HEB Texas Heat Trail Mix or toasted pepitas
Directions
  • Whisk the dressing ingredients together in a large bowl.
  • Add the chopped veggies into the bowl and toss until coated. Taste for seasoning and add salt or honey as needed.
  • Refrigerate for at least 30 minutes to chill. Top with HEB Texas Heat Trail Mix and serve!
Back to Recipes