Fire 'n Ice Coleslaw

Fire 'n Ice Coleslaw Dressing: 1/2 cup of apple cider vinegar 1/2 cup of red wine vinegar 1/4 cup of olive oil or vegetable oil 1/2 cup of granulated sugar 2 teaspoons of kosher salt 2 teaspoons of spicy dry mustard (like Colman's) 2 teaspoons of celery seed 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama) For the Slaw: 1 large head of cabbage (about 2 pounds), sliced thin 1 small red onion, cut in half and sliced thin 1 medium green bell pepper, cut into thin strips 1/2 cup of chopped, sliced pickled jalapeno Kosher salt and freshly cracked black pepper, to taste Combine both of the vinegars with the olive oil, sugar, salt, dry mustard, celery seed and Cajun seasoning in a small saucepan. Stir and bring to a boil, boiling for 1 minute. Set aside. In a large glass bowl, combine the cabbage, red onion, bell pepper and jalapeño. Pour the hot vinegar and sugar mixture over the vegetables. Toss and taste; add freshly cracked black pepper and season with additional salt if needed; stir, cover and refrigerate for several hours or overnight, stirring from the bottom occasionally. Just before serving, taste and adjust seasonings as needed. Use a slotted spoon for serving to drain excess liquid off. Note: Feel free to substitute a prepared coleslaw mix and use your favorite vinegars. I use Mazzetta's Deli-Sliced Tamed pickled jalapeños, so keep that in mind if you use a hotter version, or fresh jalapeños and adjust as needed. If you don't have Colman's dry mustard, use 2 teaspoons of regular dry mustard with a dab of horseradish added, if desired.