Ingredients:

  • 450g green cabbage (approx. half a medium head)
  • 200g red cabbage (approx. a quarter of a small head)
  • 3 scallions (also called green onions)
  • 1 bunch fresh cilantro (you'll need about 1 cup chopped)
  • 1 jalapeño (keep the seeds if you like heat!)
  • 1/4 cup fresh lime juice (about 2-3 juicy limes)
  • 3 tbsp extra virgin olive oil
  • 1 tsp honey (or agave nectar)
  • 1/2 tsp cumin powder
  • 1/2 tsp sea salt
  • 2 tbsp Greek yogurt (plain, full fat or low-fat both work)

Instructions:

  1. Remove any wilted outer leaves from your 450g green and 200g red cabbage. Slice them into quarters and remove the tough core.
  2. Slice the cabbage as thinly as possible using a knife or mandoline. Aim for long, elegant ribbons.
  3. Thinly slice 3 scallions on a bias. Roughly chop your 1 cup of cilantro leaves and stems.
  4. Mince 1 jalapeño finely.
  5. In a small jar or bowl, combine 1/4 cup lime juice, 3 tbsp olive oil, 1 tsp honey, 1/2 tsp cumin, 1/2 tsp salt, and 2 tbsp Greek yogurt.
  6. Shake or whisk the dressing vigorously until it looks creamy and opaque.
  7. Place all the shredded cabbage and aromatics into a large bowl and pour the dressing over the top.
  8. Use your hands or tongs to mix until every ribbon is glistening.
  9. Let the slaw sit at room temperature for 20 minutes.
  10. For the best experience, refrigerate for another 15 minutes before serving to let the flavors fully marry.