Carrot-Poblano Slaw
 
Makes 6 to 8 sevings
Ingredients
  • 6 cups shredded green cabbage
  • 1 cup grated carrot
  • 1 cup thinly sliced celery
  • ½ cup thinly sliced red onion
  • 1 poblano pepper, seeded and thinly sliced
  • ½ cup apple cider vinegar
  • ¼ cup canola oil
  • 3 tablespoons sugar
  • 2 teaspoons celery seed
  • 2 teaspoons kosher salt
  • ¼ teaspoon crushed red pepper
  • ⅛ teaspoon ground cumin
Instructions
  1. In a large bowl, combine cabbage, carrot, celery, onion, and poblano.
  2. In a small saucepan, bring vinegar, canola oil, sugar, celery seed, salt, red pepper, and cumin to a boil over high heat. Remove from heat. Pour over cabbage mixture, stirring to combine. Refrigerate for at least 3 hours before serving. Cover, and refrigerate for up to 3 days.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brisket-tacos/