Cilantro Lime Slaw

First thing you’ll make is the dressing for the slaw. In a food processor or blender place, Yogurt/mayo, cilantro, lime juice, lime zest, cumin, salt, pepper, green onions, garlic and the pepper. Blend till smooth.

Place coleslaw mix in a bowl, or feel free to make your own slaw with cabbage & carrots, and pour the dressing over the slaw. Mix contents together well in a bowl.

Serve immediately, or cover bowl and place in fridge till ready. Coleslaw keeps in the fridge for 24 hours, or up to 48 if slaw still had a crunch.

Serve slaw as a seafood taco topping, try with my Shrimp Fajitas recipe.

Ingredients

• 1 cup plain full fat Greek yogurt (You may do half yogurt and half mayonnaise, or even just 1 cup mayonnaise.)

• 1/2 cup tightly packed fresh cilantro

• 1/2 cup fresh squeezed lime juice

• zest of 1 lime (optional)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon sea salt

• 1/4 teaspoon fresh ground black pepper

• 3 green onions (just the green part)

• 3-8 cloves of garlic

• 1 jalapeno or serrano pepper (optional), stemmed and cored

• 1 14oz bag of coleslaw mix