Zesty Cabbage Slaw with Creamy Jalapeño Dressing

Ingredients

- 1/4 head purple cabbage, thinly sliced
- 1/4 head green cabbage, thinly sliced
- 2 medium carrots, shredded
- 1 small white onion, finely chopped
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1-2 jalapeños, finely chopped (adjust for heat preference)
- 2 teaspoons hot sauce
- 1/4 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- Salt and freshly ground black pepper to taste

Instructions

1. Prepare the Vegetables:
Combine the purple cabbage, green cabbage, carrots, and white onion in a large mixing bowl. Toss to mix well and set aside.

2. Make the Dressing:
In a separate bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, finely chopped jalapeños, hot sauce, Greek yogurt, and extra virgin olive oil until smooth and well-combined.

3. Season the Dressing:
Taste and adjust the seasoning with salt and freshly ground black pepper as needed.

4. Combine Salad and Dressing:
Pour the dressing over the cabbage mixture. Using tongs or clean hands, toss everything together until the vegetables are evenly coated.

5. Add Garnishes:
Add the chopped green onions, cilantro, pumpkin seeds, and sunflower seeds to the slaw. Toss them gently to distribute the garnishes evenly throughout the salad.

6. Chill and Serve:
Let the slaw sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled as a refreshing and flavorful lunch.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes

- Cooking Time: PT0M
0 minutes

Total Time

- PT30M
30 minutes

Type of Dish

- Lunch

Keywords

- Cabbage slaw
- Jalapeño dressing
- Greek yogurt
- Zesty slaw
- Creamy salad
- Healthy lunch
- Quick salad
- Cold dish
- Vegetarian
- Picnic food

Recipe Yield

- Feeds 4 adults

Calories

- Total: 850 calories (approximately 212.5 calories per serving)

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