Creamy Cilantro Lime Slaw

This recipe combines fresh salad ingredients & a tangy dressing to make an outstanding side dish or your favorite fish taco topper.

Ingredients

Coleslaw:

• 1 small head purple cabbage (core and outer leaves removed, finely shredded)
• 1 teaspoon kosher salt (use a heaping teaspoon)
• ½ cup fresh cilantro (stems removed and chopped)
• 3-4 large scallions (thinly sliced)
• 1 large jalapeno (stem and seeds removed, julienned or minced)
  
  

Dressing:

• ¾ cup plain greek yogurt (same as 5.3 ounce serving, full fat recommended)
• ½ cup mayonnaise
• 1 tablespoon honey (raw honey recommended)
• 3 tablespoons fresh lime juice (from one large lime)
• 1 teaspoon lime zest (from that same large lime)
• 2 cloves garlic (minced)
• ½ teaspoon cumin
• pepper to taste
  
  

1. Shred your cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15 min to allow the cabbage to get mildly limp.
2. In a small bowl, combine yogurt, mayonnaise, honey, lime juice, zest, garlic, and cumin.
3. In a large bowl, toss together cilantro, scallions, jalapeno, and salted cabbage. Cover with dressing and stir to combine.

Serve immediately or prepare up to one day in advance.