Jalapeno Coleslaw

Ingredients:

• 4 cups, green cabbage - shredded
• 2 cups, red cabbage - shredded
• 1/2 large, red onion
• 1 1/2 tbsp, il Fustino Jalapeno Olive Oil
• 2, carrots - shredded, about 1/2 cup
• 1 bunch, cilantro - stems removed and roughly chopped 
• 1/2 cup, mayonnaise
• 2 tbsp, milk
• 3 tbsp, sour cream
• 2 tbsp, il Fustino Champagne White Balsamic
• 3 tbsp, fresh lime juice
• 2 tbsp, white sugar
• 1/2 tsp, celery salt
• salt and pepper - to taste

Directions:

Start by shredding the cabbage and carrots, and thinly slicing the red onion, set aside.

In a mixing bowl, combine the Jalapeno olive oil, mayonnaise, milk, sour cream, Champagne White Balsamic, lime juice, and sugar. Whisk together to create a smooth sauce. Season with celery salt, salt and pepper.

Add the prepared vegetables and the chopped cilantro to the sauce and toss to coat.

Refrigerate for at least an hour before serving. Taste and adjust seasonings to taste.

Enjoy!