I am pro-cabbage. Among other reasons (it’s nutritious, it’s versatile, it’s tasty), I’m a fan because of how cost-effective it is as a cooking ingredient. Cabbage is generally inexpensive to buy to begin with, but then you get it home, cut into it and I swear it multiplies. I mean, am I the only one to cut off a wedge, slice it up, only to shortly thereafter find that I have cups full of shredded cabbage in front of me, plus half the head still hanging out, untouched, on my counter?? That stuff just grows as you use it. I think it could possibly be magic.
Clearly, I’m always amazed at how much use I can get out of a single head of cabbage and my inner grocery budget-monitor always does a little dance of joy.
Such was the case when I put together this coleslaw.
Coleslaw is not something that I normally gravitate towards. First of all: creamy coleslaws? Boo. Not for me. If I’m going to make one, it’s going to be a slaw dressed with a lighter vinaigrette, for sure. Even then, I usually would rather have a bowl of leafy greens. But with a partial head of cabbage languishing in my refrigerator and my baked beans in need of a side dish, I decided to take coleslaw making into my own hands and put together a fresh recipe that would be exactly what I wanted it to be – light, fresh, and brightly flavored with a little jalapeño-kick.
It turned out to be a successful venture as a table full of coleslaw naysayers ate it with surprised satisfaction.
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Light and Bright Coleslaw
A Move Eat Create Original Recipe
Serves 4 as a side dish
Ingredients:
- 4 cups of shredded green cabbage
- 1 large yellow bell pepper, cut into thin strips, about 2 inches long
- 1 jalapeño, seeds left in (or removed if you’re sensitive to heat), cut into thin half moons
- ¼ cup minced red onion
- Juice of 1 lime
- 1 tblspn apple cider vinegar
- 1 tblspn mildly flavored oil
- 2 tlbspns chopped cilantro
- 2 tspns agave nectar
- ½ tspn ground cumin
- ½ tspn dried oregano
- ½ tspn kosher salt
- 1/8 tspn black pepper
Directions:
- Combine the cabbage, bell pepper, jalapeño, and onion in a large bowl. Set aside.
- Combine all other ingredients and mix well to combine. Pour dressing over vegetables and toss well to coat.
- Let sit in your refrigerator for at least one hour in order to allow the flavors to come together. Taste and adjust for seasoning before serving.
This looks yummy! I will be trying out soon…this weekend most prob. 🙂
Thanks! Enjoy! 🙂
Can you send that to me by US Mail?
Ha, ha! I would if I could! 🙂
Awesome recipe! I can’t wait to try it. And I completely agree with your theory – I too think that cabbage multiplies. 🙂
Excellent! Thank you!
Cabbage is one of my favorites too. what would cole slaw be without it?
I shall not think about that! 🙂
I love slaw and this is a great recipe. I agree…cabbage DOES multiply when you cut into it! I’m always standing there thinking…what am I going to do with all this! Glad the markets sell it in 1/2’s!
No kidding!! I love buying a half when I need it.
There’s no “love” button so I have to settle!!! A feast for the eyes and the body!
Thank you!!
It’s true about the cabbage. I made two dishes from a small head of red cabbage and didn’t understand how there was still a partial head in my refrigerator.
It’s baffling! 🙂
Mmmmmmmm. This sounds like my kinda coleslaw. Definitely going to try this!
Excellent! I hope you love it!
This looks fantastic! I’ve been eating a lot of slaw lately too. Plus anything with jalapeno is a win in my book 😉
Thank you! And, yes to jalapenos!
That recipe looks fantastic. It’s been added to my shortlist of food to eat in the near future. No doubt.
Oh, thanks! I hope you enjoy it!
I love the non-mayo dressing on this! Totally my kind of side.
Thanks!
What a tasty looking salad! We love cabbage in our house (thank goodness), so I’ll be sure to make this dish very soon. Yum!!
Thank you! Enjoy!
I love how healthy this is, especially with only 1 tbsp of oil. And the ingredients are really basic which is a major plus in my book. I will definitely try this! Thanks for sharing!
You’re so welcome!
I’ve just nominated you for the My Favourite Things Award- check out the blog post here! 🙂
http://lifeislikeadumpling.wordpress.com/2013/08/04/polenta-spinach-mung-beans-and-peas-favourite-things-award/
That is so thoughtful and I’m flattered! Thank you so much!!
Wow! That looks delicious. I am gonna give it a try but I have almost all the ingredients except the cider vinegar. Would you suggest a replacement for it?
Thank you! You could certainly sub another vinegar (though not something as different as balsamic). Regular white vinegar or white wine vinegar would work nicely.
Awesome. I have white wine vinegar, I am going to try with that. Thank you.
You’re welcome!
That sound delicious! Will have to give it a try!
Thank you!
That dish looks absolutely delicious! It must be the perfect, light and refreshing slaw recipe for summer!
I’m a bit biased but I certainly think so. 🙂 Thanks!!