Chef David "Spoon" Gauthier from Smoky Rose stops by Good Day to make a summer slaw with a bit of a kick.
Jalapeno Kale Cole Slaw
1 Bag slaw mix
2 green onions, thinly sliced on the diagonal
2 cup mayonnaise
1 Tablespoons Dijon mustard
2 cups apple cider vinegar
1 tbsp freshly ground black pepper (more to taste), more to taste
1/2 cup Jalapeno diced/ and sliced
1 bunch Kale
1 each jicama, shredded
1/2 bunch cilantro
1 tbsp celery seed
1 tbsp salt, more to taste
Place the cabbage, carrot, pickles , Jalapeños , and onions in a large bowl. Add the dressing ingredients and gently mix so that all of the shredded cabbage is coated with the dressing.
Taste and add more salt and pepper if needed.