Coleslaw With Cilantro Yogurt Dressing Recipe

Ingredients

3 cups shredded red cabbage
3 cups shredded napa or green cabbage
1 bunch radishes, thinly sliced (about 1/2 cup)
1/2 small jicama, peeled and cut into small cubes (about 1 1/2 cups)
2 scallions, thinly sliced
3/4 cup plain yogurt
3 tbsp. extra-virgin olive oil
2 tbsp. fresh lime juice
2 tbsp. rice vinegar
1 tsp. sea salt
1 cup chopped fresh cilantro
1 jalapeño chili, seeded and minced (optional)

Preparation

Step 1

1. Combine red and napa cabbages, radishes, jicama and scallions in a large bowl.

2. Process yogurt, oil, lime juice, vinegar and salt in a blender until smooth. Stir in cilantro and, if desired, jalapeño. Pour over cabbage mixture, and toss to coat. Cover and refrigerate at least 1 hour, or up to 3 days before serving.

Tip! The easiest way to shred a head of cabbage is with a spiralizer. Use the flat blade, which quickly cuts against the vegetable’s natural layers.