Seasonal Recipe: Jalepeño Slaw

This recipe, adapted/photo from Sprouted Kitchen, appeared in our July 2017 newsletter.
Serves 2-4 as a side


  • 1/2 head small green cabbage
  • 1/2 a small red onion, thinly sliced
  • 1 jalapeno, thinly sliced, some seeds removed unless you like it really spicy
  • 1/3 cup chopped cilantro
  • 1 Tbsp. mayonnaise (or similar alternative, such as vegenaise or Greek yogurt)
  • 1 Tbsp. grapeseed oil
  • 2 Tbsp. rice vinegar


Slice the cabbage extra thin, discarding the core, using careful knife skills, a mandoline, or the slicer blade in your food processor. Place the sliced cabbage in a large bowl and sprinkle with 1 Tablespoon kosher salt. Using your hands, massage the salt into the cabbage. Let sit for 15 minutes.
Fill the bowl with cold water and jostle the cabbage with your hands. Drain into a large colander. Don’t worry about drying the cabbage.

Meanwhile, make the dressing by whisking together the mayo (or substitute), grapeseed oil, rice vinegar, and a few pinches each of salt and pepper.  
Combine the rinsed cabbage, onion, and jalapeno in a serving bowl; add the cilantro. Add dressing and toss well.  
Serve and enjoy!  This recipe is easily doubled.

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