This light and spicy new twist on an old favorite has no added fat. Allow several hours for marinating or make the salad a day ahead and refrigerate it. Hot and sweet, this slaw is perfect for picnics;serve alongside sandwiches, burgers, or grilled chicken.

6 cups preshredded cabbage or coleslaw mix
2 tomatoes, seeded and chopped
6 green onions, coarsely chopped
2 jalapeno peppers, finely chopped (see note)
1/4 cup cider vinegar
3 tablespoons honey
1 teaspoon salt



1. Combine cabbage,tomatoes,green onions,jalapenos,vinger,honey and salt in serving bowl;mix well. Cover and chill at least 2 hours before serving.
2. Stir well immediately before serving.
3. Note:jalapeno peppers can sting and irritate the skin;wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handeling peppers.
4. For a milder coleslaw,discard the seeds and veins when chopping the jajapenos, because this is where much of the heat of the pepper is stored.


Compliments steak, grilled chicken and BBQ very well!