Spicy Cabbage and Carrot Slaw
Where does the time go? Winter seems to be hurling forward at lightning speed as we cross the threshold into our last cold month (wait, did we have a first cold month yet?). With the unseasonably warm weather we’ve been having, our appetites instantly switch gears to sunny, crunchy, refreshing meals, worthy of backyard gatherings and late nights under clear skies. Oddly, so much of winter’s seasonal produce (like kohlrabi, cabbage, citrus, fennel, and broccoli, to name a few) lends itself well to bright and crisp sides, that when the sun comes out and temperatures rise, it feels easy to jump right back to colorful, summery standbys.
Just in time for the weekend’s Superbowl 50, this zesty slaw adds a spirited touch to most any party table, contributing a welcomed splash of pink and orange to tacos, burgers, and nachos. Skipping the Superbowl? It’s simple enough for a weeknight meal and is always at home on a fried chicken sandwich, over poached fish, or served alongside grilled marinated meats. The added tang of Greek yogurt and a jalapeno kick give this spicy slaw just enough edge to turn every dish into a champion.
Total Time: 15 minutes
- 4 cups shredded purple cabbage
- 1 cup shredded carrots
- 1 cup shredded apple
- 2 teaspoons diced jalapeno
- ¼ cup chopped cilantro
- 1 tablespoon mayonnaise
- 1 tablespoon plain greek yogurt
- 1 tablespoon apple cider vinegar
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 2 teaspoons black poppy seeds
Combine all ingredients in a large mixing bowl. Stir to combine and serve!