Jalapeno Coleslaw - cooking recipe

Ingredients

6 cups preshredded cabbage or 6 cups coleslaw mix
2 tomatoes, seeded and chopped
6 green onions, coarsely chopped
2 jalapeno peppers, finely chopped (see note)
1/4 cup cider vinegar
3 tablespoons honey
1 teaspoon salt

Preparation

Combine cabbage,tomatoes,green onions,jalapenos,vinger,honey and salt in serving bowl;mix well. Cover and chill at least 2 hours before serving.
Stir well immediately before serving.
Note:jalapeno peppers can sting and irritate the skin;wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handeling peppers.
For a milder coleslaw,discard the seeds and veins when chopping the jajapenos, because this is where much of the heat of the pepper is stored.