A light and creamy summer salad perfect for serving with grilled or barbecued meats. Flavored with lime juice and fresh jalapenos, the dressing on this coleslaw is tangy and slightly spicy, not sweet like a traditional coleslaw.
And if you have some dressing left over, it is great as a sauce for grilled meat, or refrigerated and used later as a salad dressing.
Creamy Cilantro Coleslaw
3-4 cups shredded cabbage
4 green onions, sliced
½ cup coarsely chopped fresh cilantro
½ cup Greek yogurt or sour cream
¼ cup mayonnaise
3 green onions
1 fresh jalapeno
¼ cup fresh cilantro
2 Tbs diced mild green chilies (about ½ of a 4 oz can)
2 Tbs fresh squeezed lime juice
½ – 1 tsp Sriracha chili sauce (adjust to taste)
½ tsp kosher salt
Prepare dressing: Place all dressing ingredients in a blender or food processor and blend until smooth.
Place cabbage, green onions, and chopped cilantro in a large bowl. Add the dressing a little at a time, stirring until cabbage is coated, but not drowning in dressing.** Refrigerate coleslaw for about one hour before serving.
**Any extra dressing can be served as a sauce for grilled meat, or refrigerated and used later as a salad dressing.