Spicy Jalapeño Coleslaw

1. Combine cabbage, carrots, onion, and jalapeños in a bowl.

2. Combine egg, lemon juice, white vinegar, and salt in the bowl of a food processor; pulse until smooth. Drizzle oil in slowly through the feed tube, with the processor running, until mayonnaise is smooth and thick. Transfer to a bowl.

3. Stir mustard, sugar, cider vinegar, ground chipotle chile pepper, and celery salt into mayonnaise until dressing is smooth.

4. Stir dressing into cabbage mixture until evenly coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours.

Cook's Note:

Shred cabbage and carrots using a food processor with the shredding attachment.

You can substitute 2 cups prepared mayonnaise instead of making your own.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg. Learn more about egg safety from our article, How to Make Your Eggs Safe.