1 clove garlic, minced
1/2 c. cider vinegar
2 carrots, peeled and grated
1/3 c. sugar
1 red bell pepper, seeded
2 tbsp. Dijon mustard
1 green bell pepper, seeded
2 tbsp. oil
small can pickled jalapeno
1 tsp. celery seed
1 tsp. hot sauce

Prepare the dressing; combine salt and garlic in large mixing bowl. Mash to a paste with back of spoon. Add the next 8 ingredients. Whisk until sugar and salt are dissolved. Stir in remaining ingredients and toss to mix; let the slaw stand at least 1 hour.

Serves 10.