Coleslaw

Ingredients For Salad:

• White Cabbage (1/2 head, shredded)
• Carrots (4 carrots, shredded)
• Jalapeños (2 Diced)
• Cilantro (1 bunch, chopped)
• Scallions (4 chopped)
• Pickled Cucumbers (7-10 chopped)
• Cranberries (for garnish)

Ingredients For Dressing:

• Mayonnaise (1 cup)
• Apple Cider Vinegar (3 TBSP)
• Salt (1/2 TSP or to taste)
• Black Pepper (1/4 TSP)
• Hot Sauce (1 TBSP)
• Garlic Cloves (2 sliced and diced)
• Honey (1 TBSP)
• Pickle Juice (1/4 Cup)

Directions For Salad:

1. 1. Take a head of a white cabbage and cut it in half. Then chop one half into thin pieces and store the other half in the fridge. If it is a small head then you can use the whole thing. Add the shredded cabbage to a medium size deep bowl.
   2. Take 4 carrots and shave them then use a shredder to shred them. Add shredded carrots to the bowl.
   3. Using a shredder or you can chop, whatever you prefer, take two jalapeños and dice them thin. Then add them to the bowl.
   4. Wash one bunch of cilantro and damp dry it with a paper towel, then chop it. Add it to the bowl.
   5. Dice 4 scallions thin. Then add them to the bowl.
   6. Dice 7-10 pickled cucumbers depending on size and preference. Add to the bowl.

Directions For Dressing:

1. In a small deep bowl, add one cup of Mayonnaise.
2. Add 3 table spoons of apple cider vinegar.
3. Add salt and pepper to taste.
4. Add 1 table spoon of hot sauce. I used red hot, but it is your preference.
5. Chop 2 cloves of garlic and add to the bowl.
6. Add 1 table spoon of honey.
7. Add 1/4 cup of pickle juice.
8. Mix everything and add to the salad bowl. Combine well.
9. Add dried cranberries for garnish.

Enjoy 🙂