Fourth of July and coleslaw are meant for one another. Crisp, tangy veggies on a hot summer day-a match that is sure to endure the test of time. But not any coleslaw will do. Our nation’s proudest holiday calls for a feisty coleslaw with a little bite. I made this easy recipe using jalapeno, cilantro and a secret ingredient- yogurt- to replace the mayo. It’s got all the zip without any of the glop.
Ingredients: (makes 4 to 6 servings)
1/2 head of cabbage shredded
1 cup cilantro rough chopped
1/2 jalapeno deseeded and rough chopped (use a whole pepper for more heat)
1/2 cup plain yogurt (whole or non-fat)
zest and juice of 1/2 lime
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
Directions: Shred half a head of cabbage, or use a package of pre-shredded. Set aside.
In a food processor, combine lime juice and zest, cilantro, cayenne, and jalapeno until it blends into a dressing. Transfer to a mixing bowl and add the salt and yogurt. Whisk together until creamy.
Add the cabbage and toss until well coated.
Chill in the fridge for 30 minute to an hour.
Garnish with cilantro and a bit of lime. Serve with your favorite fixins- goes great with these homemade fish sticks!
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