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Slice your cabbage in half, then using a mandoline or a sharp chef’s knife, carefully slice cabbage into very thin strips. Place your shredded cabbage into a large bowl.
Enjoy! ❤Rachel
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Herbed Yogurt Jalapeno Slaw
This stuff is SO Crisp, Fresh and Tasty!
A Bright and Tangy spin on traditional coleslaw that really isn’t even close to anything you’ve had before!
This is AWESOME to prep ahead for parties or BBQ’S, because the entire salad can be made the day ahead, refrigerated, then tossed together immediately before serving.
I’m telling ya…Double this recipe up!
Cabbage is a very underrated vegetable.
It’s very LOW in calories, HIGH in nutrients and fiber. Definitely a vegetable that we should all be eating more of!
In terms of price per cup, a report by the Department of Agriculture (USDA) has shown cabbage to be the second most economical cooked vegetable in terms of price per edible cup. Yes! Grab you some next time you’re out & about!
Most people don’t know what a powerhouse of a food cabbage really is. I’ve been eating it on the regular for the past 6 years…both in soups and salads like this.
Cabbage is a cruciferous vegetable that increases the production of antioxidant and detoxification enzymes, and stimulates the production of liver cleansing; it actually helps your liver break down toxins so they can be more easily expelled, and it also has diuretic properties help rid your body of excess liquid, carrying toxins along with it.
Makes about 4 servings
Ingredients:
- 1 medium white or green cabbage
- 1 small/medium red onion
- 1 bunch of fresh cilantro leaves
- 1/2 bunch fresh mint leaves
- 2 jalapeno peppers, seeds, and stems removed
- 1 cup plain Greek yogurt
- 1 Tbsp white wine vinegar
- 1 Tbsp raw honey, or pure maple syrup
- 2 Tbsps fresh lime juice (from 1 lime)
- 1 tsp lime zest (from 1 lime)
- 1 fresh garlic clove, minced
- 1/2 tsp sea salt, or to taste
- 1/2 tsp coarsely ground pepper, or to taste
Instructions:
Slice your cabbage in half, then using a mandoline or a sharp chef’s knife, carefully slice cabbage into very thin strips. Place your shredded cabbage into a large bowl.
Next, thinly slice the onions, and jalapeño, then place them into the bowl with your cabbage. Roughly chop your fresh cilantro, and mint leaves, then toss in with the cabbage and onion.
In a small bowl add yogurt, vinegar, honey, lime juice, lime zest and garlic. Whisk to combine your yogurt dressing really well then taste test and season with sea salt and pepper.
You can keep this dressing and cabbage salad refrigerated into separate containers for up to 3 days. Once ready to serve, pour the dressing over salad and toss to evenly coat.
Enjoy! ❤Rachel
Ingredients
- 1 medium white or green cabbage
- 1 small/medium red onion
- 1 bunch of fresh cilantro leaves
- 1/2 bunch fresh mint leaves
- 2 jalapeno peppers, seeds and stems removed
- 1 cup plain Greek yogurt
- 1 Tbsp white wine vinegar
- 1 Tbsp raw honey, or pure maple syrup
- 2 Tbsps fresh lime juice (from 1 lime)
- 1 tsp lime zest (from 1 lime)
- 1 fresh garlic clove, minced
- 1/2 tsp sea salt, or to taste
- 1/2 tsp coarsely ground pepper, or to taste
Instructions
- Slice your cabbage in half, then using a mandoline or a sharp chef's knife, carefully slice cabbage into very thin strips.
- Place your shredded cabbage into a large bowl.
- Next, thinly slice the onions, and japapeno, then place them into the bowl with your cabbage.
- Roughly chop your fresh cilantro, and mint leaves, then toss in with the cabbage and onion.
- In a small bowl add yogurt, vinegar, honey, lime juice, lime zest and garlic.
- Whisk to combine your yogurt dressing really well then taste test and season with sea salt and pepper.
- You can keep this dressing and cabbage salad refrigerated into separate containers for up to 3 days.
- Once ready to serve, pour the dressing over salad and toss to evenly coat.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 medium white or green cabbage
- 1 small/medium red onion
- 1 bunch of fresh cilantro leaves
- 1/2 bunch fresh mint leaves
- 2 jalapeno peppers, seeds and stems removed
- 1 cup plain Greek yogurt
- 1 Tbsp white wine vinegar
- 1 Tbsp raw honey, or pure maple syrup
- 2 Tbsps fresh lime juice (from 1 lime)
- 1 tsp lime zest (from 1 lime)
- 1 fresh garlic clove, minced
- 1/2 tsp sea salt, or to taste
- 1/2 tsp coarsely ground pepper, or to taste
Instructions
- Slice your cabbage in half, then using a mandoline or a sharp chef's knife, carefully slice cabbage into very thin strips.
- Place your shredded cabbage into a large bowl.
- Next, thinly slice the onions, and japapeno, then place them into the bowl with your cabbage.
- Roughly chop your fresh cilantro, and mint leaves, then toss in with the cabbage and onion.
- In a small bowl add yogurt, vinegar, honey, lime juice, lime zest and garlic.
- Whisk to combine your yogurt dressing really well then taste test and season with sea salt and pepper.
- You can keep this dressing and cabbage salad refrigerated into separate containers for up to 3 days.
- Once ready to serve, pour the dressing over salad and toss to evenly coat.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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