Even locally, people have drastically different versions of coleslaw. One restaurant will be extremely creamy and somewhat bland (too much mayo!) and others will be so watered down you might think you’re drinking pickled cabbage. This is how I mix up my slaw, it’s a halfway mix between the two, adds a little heat and crunch from the jalapeno, yet still has that slight tangy mouthfeel from the apple cider vinegar.. but not too much.
Let’s get this started. Simple 10-minute recipe here.