Texas Coleslaw

Let's get cooking!

1. Chop Veggies & Apple: Using the grating attachment of your food processor, grate the green cabbage, red cabbage, carrots, and apple. Transfer them to a large salad bowl.
2. Make the Dressing: Swap to the blade attachment in your food processor. Add the garlic, de-seeded jalapeño, olive oil, red wine vinegar, lime juice, maple syrup, fajita seasoning, and black pepper. Process until smooth.
3. Combine & Toss: Pour the dressing over the grated vegetables and apple in the bowl. Toss everything together to ensure the slaw is evenly coated with the dressing.
4. Add Cilantro & Pecans: Stir in the chopped cilantro and sprinkle with chopped pecans if using. This adds a lovely fresh flavor and a nice crunch.
5. Chill & Serve: Allow the coleslaw to chill in the refrigerator for at least 30 minutes before serving. This helps the flavors to meld together and intensify.
6. Wear Gloves: The easiest way to prevent chili burn is to wear gloves while handling jalapeños or any hot peppers. Disposable gloves work great for this.
7. Wash Hands Thoroughly: If you don’t have gloves, make sure to wash your hands thoroughly with soap and warm water immediately after handling the peppers. Avoid touching your eyes, nose, or mouth until you've washed your hands, as these areas are particularly sensitive to capsaicin.
8. Use Oil or Alcohol: Capsaicin is not very soluble in water but dissolves well in fats, oils, and alcohol. Rubbing your hands with cooking oil and then washing with soap and water can help remove the capsaicin. Some people use rubbing alcohol first, then wash with soap and water.
9. Lime or Lemon Juice: Citrus juice can help neutralize the burn. Rubbing a slice of lime or lemon over your hands before washing them might also reduce irritation.