Makes about 12 cups
1 head green cabbage, cored and thinly shaved
1 red onion, thinly sliced
5 large carrots, thinly shaved or grated
2 jalapeños, seeded and finely diced
2 tablespoons chopped fresh parsley
1½ teaspoons salt, divided
1 teaspoon pepper, divided
2 tablespoons mustard
3 tablespoons pickle relish
½ cup cider vinegar
½ cup canola oil
Kosher salt and freshly ground black pepper, to taste
In a large mixing bowl, combine the cabbage, red onion, carrots, jalapeños, and parsley; season with ¾ teaspoon salt and ½ teaspoon pepper.In a separate bowl, combine the mustard, relish, and vinegar; season with remaining salt and pepper. Slowly whisk in the oil to form an emulsion. Pour the mixture over the slaw and combine thoroughly. Allow the slaw to macerate for 15 to 20 minutes. Adjust the seasoning with salt, pepper, and more vinegar, to taste.
Recipe created by Chef Ben Maides | Au Courant | Omaha, Neb.