Easy to throw together for a summer BBQ or taco night. Jalapeño slaw is tangy and slightly spicy.
In a small bowl whisk together the Dijon, garlic, olive oil, vinegar, lime juice, honey, salt and pepper.
Combine the cabbages, onions, and jalapeño in a large mixing bowl.Add the vinaigrette and use tongs to toss. Place in the fridge for 30 minutes until ready to use.
Add more salt and pepper to taste.