Recipe source. 

Ingredients

• 1/3 cup apple cider vinegar
• 3 tablespoons olive oil (or other oil of choice)
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups shredded red cabbage (about 6 oz)
• 3 cups shredded carrots (about 6 oz)
• 1 medium jalapeño, seeded and julienned (thinly sliced)

Steps

1. Whisk the vinegar, oil, mustard, salt, and pepper together in a large bowl.
2. Add the cabbage, carrots, and jalapeño and toss well to evenly coat.
3. Cover and refrigerate for at least 30 minutes or overnight to allow the flavours to meld. 
4. Salt and pepper to taste.
5. Enjoy! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.