Dr. Beth's Jalapeno Coleslaw

Serves: 6 to 8

Modified Michael’s Favorite Coleslaw - page 93 in "Recipes For Life" Cookbook

1. Prepared veggies and place in large bowl.
1 small head green cabbage, shredded
4 medium sized carrots, shredded
2 Broccoli stalks, shredded
1 or 2 large green jalapenos, shredded (seeds removed) - if you don't want
it too hot, use red jalapenos instead, they are much milder.
3 green onions, chopped

2. Make Homemade Dressing in processor:
1 egg plus one yolk
1 tablespoon lemon juice
1 tablespoon dijon mustard

Mix well in food processor.

Then when it is running, slowly add in through the top: 2/3 cup extra virgin olive oil

Then add in:
1/8 cup apple cider vinegar
1 teaspoon sea salt
2 tablespoons honey, plus stevia to taste (a few squirts)
Fresh ground black pepper to taste (optional)

3. Pour dressing on shredded vegetables and toss until well mixed. Adjust quantities according to taste.

4. Let flavors marinate in refrigerator for at least 2 hours.

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