Delicious lunch
Sarah Johnson

Can we get an amen for coleslaw?

Wowza! Never thought I would say that until I tasted Jalapeno Cilantro Coleslaw.

It's where it's at for BBQ season.


Half a head of cabbage

1/2 cup of chopped cilantro

2 to 3 chopped and seeded jalapeno depending on spice

3 carrots grated

1/2 a red onion thinly sliced

For the dressing:

3/4 cup mayonnaise

juice of two limes about 3 tablespoons

1/4 teaspoon cayenne pepper

2 tablespoons honey

salt and pepper to taste

This recipe came in my latest Pacific Northwest Fresh Box is pretty easy to put together. Whomever loves chopping and slicing veggies the most will have a blast and if you are worried about having too much left over cabbage and such. Don't worry. You will be making another batch, it's that good!

For the first crack at the recipe I had just enough honey to make a deliciously sweet yet tangy dressing. The second round, I swapped honey for molasses because that's all that was left. You'll need a big bowl and using tongs worked great to evenly coat the dressing. It was so good I was having trouble staying out of the bowl.

It's pretty gorgeous looking and I really liked the peeled carrots against the cabbage. You can taste a hint of cilantro in each bite but it's not overpowering and I would say two jalapenos is such a nice amount of spice.

If you love crunch and something light for hot summer days this coleslaw is perfect. After my first bite I immediately thought about eating a hot dog with slaw and it was bomb.

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