Ingredients:

• 1 fresh bagged coleslaw mix

• ½ cup J. Olive Co. Milanese Gremolata Olive Oil

• ¼ cup J. Olive Co. Jalapeno Balsamic

• ½ tsp freshly ground sea salt

• ½ tsp freshly ground black pepper

• 1 Tbsp Horseradish Mustard

Directions:

1. Place the coleslaw mix into a large mixing bowl.

2. In a blender, add the balsamic vinegar, seasonings and mustard, and blend until well mixed.

3. With the motor running, slowly drizzle the olive oil in a thin stream and blend until creamy and emulsified.

4. Pour the vinaigrette on the coleslaw and toss well to coat.

5. Refrigerate 1-2 hours, tossing every 30 minutes to allow the flavors to meld.

6. Serve cold. Enjoy!

Serve alongside fried fish, on a burger, taco, pulled pork, hot dogs, wraps or sandwiches, or to top grilled meats.

Recipe and image courtesy of The Olive Scene