Zesty Slaw with Cilantro and Jalapeno

Last week I zipped up a batch of Creamy Chicken and Kale Soft Tacos for a casual dinner. That dish has become a favorite for my high school daughter and her friends. Spicy, creamy, out of the ordinary. They ask for it all the time.

But I worry that they don't get enough vegetables, even though there's a good amount of kale in that dish. So I threw together this slaw. You can vary the prorporations in any manner, but I think a couple things that made this good were:
  • Lots of cilantro, chopped coarsly, not finely
  • A light touch with the red onion
  • A nice kick from jalapeno
  • No sugar
  • The use of lime juice instead of a vinegar

Zesty Slaw with Cilantro and Jalapeno
Serves 8 easily

1/4 of a red cabbage, coarsely chopped (not shredded in the usual manner)
1/2 of a green cabbage, coarsely chopped
1 small jalapeno, cored, seeded and sliced very thinly
1/2 of a small red onion, sliced very thinly
1 cup of cilantro leaves, coarsley chopped
Zest of one lime
3 tablespoons lime juice
3 tablespoons peanut oil or canola oil
  1. Toss the chopped vegetables and cilantro to mix.
  2. Combine zest, juice, oil, kosher salt and fresh ground pepper. Whisk or stir to emulsify, then pour over slaw. Allow one hour or more for flavors to develop before serving.

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