Sweet & Tangy Slaw 

A delicious Sweet & Tangy slaw with no Mayo. Perfect for a picnic. Makes 6-7 cups of slaw.

 Ingredients: 

1/3 cup sugar

1/2 teaspoon mustard seed 

3/4 teaspoon salt

1/2 cup white vinegar

3 tablespoon  olive oil

1 small carrot grated

 1 med. cabbage shredded (about 8 -9 cups)

1 small mild Jalapeno finely  diced with the seeds removed

1/2 medium yellow onion finely diced

Directions: 

In a small saucepan, mix sugar, mustard seed, salt and vinegar. Heat at med. heat and stir until dissolves. Remove from heat and add olive oil and set aside.

To shred the cabbage by hand, cut the cabbage head in half  and remove the core. Then place the cabbage cut side down  on a cutting board and slice it thinly with a knife.

In a large bowl add the cabbage, grated carrot, jalapeno, and  onion. Pour  the warm dressing over all and toss. The cabbage will  wilt  as it soaks  in the dressing. You can add  more salt, sugar and pepper if you like. You  can leave the slaw out at room temp. If serving the same day or if not you can refrigerate  over night.