I make slaw a lot. I love the crunch, taste, and especially the affordability of the ingredients. Now I am not a penny pincher, but I’m also not a spend thrift. But like everyone else, I like to get the most bang for my buck! And cabbage is one way to stretch the old dollar. And it’s good for us besides!

According to the Fitday blog site, and I paraphrase, “when eaten raw, cabbage delivers plenty of nutrients into the body. It is high in vitamin C and E. Other vitamins in cabbage include A, B1, B2, B6, K and folic acid. Mineral content includes calcium, sulfur, iron, magnesium, phosphorous and potassium. It also contains trace amounts of iron, copper, manganese, selenium and zinc. Cabbage also contains antioxidants and fiber.”

Another thing I like about slaw is that not only can the cabbage be shredded or sliced ahead of time, so can most of the other veggies. And for entertaining there is just nothing better to serve. First of all, many people do not routinely eat coleslaw, so a good (emphasis on good) coleslaw is a treat for your guests. And if you are the only one preparing and serving a large group of people, as I do regularly, not having to clean salad greens, chop delicate veggies, and dress a salad at the last moment is another excellent reason to choose a slaw.

But truly, the best reason to serve coleslaw is the flavor. If the simple veggies in a slaw are dressed with a yummy dressing, what’s not to like? Let’s get realistic here. Isn’t any salad mostly about the dressing anyway? (Well that, and maybe certain additives like bacon, cheese, croutons, nuts, dried cranberries, etc.) But here’s a news flash. There is often less dressing or dressing containing fat filled ingredients on coleslaw than on a typical lettuce based salad. Let’s use a hypothetical person like myself to illustrate my point.

When I go out to eat, I almost always order a salad with blue cheese dressing. And I’m not really happy unless there’s plenty of dressing on my salad. However, if I order fish and chips and it comes with coleslaw, the coleslaw is usually scantily clad. (Yes I know, the fried fish and French fries greatly make up for the lack of calories and fat in blue cheese dressing, but I’m simply making a point about coleslaw here folks, so cut me some slack!)

So next time you want to prepare a healthy salad to go along with a Mexican meal, or any meal for that matter, give this recipe a try. And don’t be afraid of the jalapeno. Yes it adds some heat, but not too much heat. If it still worries you, don’t use as much jalapeno, or leave it out all together. Now if you will excuse me, I’m going into my kitchen to prepare a jalapeno popper dip. (All this talk about jalapenos has my mouth watering!) If the recipe works, I’ll share it with you in the next few days. If not, it’s back to the drawing board, or in my case, the cutting board for me!

Dressing: 

• ¼ c. fresh lime juice, or more to taste
• 2 T. apple cider vinegar
• ½ c. extra virgin olive oil
• 1 c. loosely packed fresh cilantro, finely chopped
• 2 cloves garlic, finely minced
• 1 tsp. dried oregano (preferably Mexican oregano)
• 1 tsp. kosher salt, or more to taste
• freshly ground black pepper

Whisk together all the ingredients. Set aside. Or refrigerate until ready to use.

Slaw: 

• 1 lg. head of green cabbage, finely shredded or sliced
• 1 bunch radishes, trimmed and finely sliced
• 2 medium sized carrots, peeled, cut in half lengthwise and thinly sliced into half moons
• 1 stalk celery, cut in half lengthwise and thinly sliced into half moons
• 2 medium sized jalapeno chilies, seeded, de-veined, and minced (or more to taste)
• 1 small red or yellow onion, cut in half and very thinly sliced
• 1 c. loosely packed fresh cilantro, finely chopped

Place the cabbage in a large bowl along with the radishes, carrots, celery, jalapeno, onion, cilantro, and most of the salad dressing. (Be sure to whisk the dressing or shake the container before using.) Toss, taste, and adjust seasoning. Add additional dressing as required. Serve the slaw with any of your favorite Mexican dishes. Try it along with my Tamale Pie or Cheese Enchiladas with Red Chili Sauce for a wonderful Mexican food dinner.

Note: If you have any leftover salad, cover with plastic wrap and store in the refrigerator. Will be great the second day too.