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.
Light and Bright Coleslaw
Serves 4 as a side dish
- 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
- 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.