Ingredients

• Coleslaw:
  • 1 bag coleslaw mix
  • 1 cup quick-pickled jalapeño onions
  • 1/2 fresh jalapeño, finely chopped
  • 1/2 cup mayo
  • 2 tablespoons pickling liquid, see below
  • 2 tablespoons sugar
  • 1 tablespoon coarse ground black pepper
• Quick-Pickled Jalapeño Onions:
  • 1 sweet onion, chopped
  • 1 fresh jalapeño sliced and then rough chopped
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tablespoon sugar
  • 1 tablespoon kosher salt

Method

• Coleslaw:
  • Combine mayo, pickling liquid, sugar and black pepper in a small bowl.
  • Add the slaw, and quick-pickled jalapeño onions to a large bowl.
  • Pour the mayo mixture into the large bowl, stir to combine.
  • Rest in the refrigerator for one hour before serving.
• Quick-Pickled Jalapeño Onions
  • Combine vinegar, water, salt, and sugar in a sauce pan.
  • Heat mixture over medium-high heat until it reaches a boil.
  • Place onion and jalapeño in bowl, pour hot liquid over the top and cover with a lid.
  • Rest in refrigerator for 3-4 hours before serving.

Source: Beef