Keep in mind my well-known Finest Wholesome Coleslaw Ever recipe? The one made with out ANY mayo that’s good served with your entire fav summer season grilling recipes? Nicely, this magnificence is the coleslaw’s *spicy*, fancy, further particular twin that I couldn’t cease consuming straight from the bowl.
Summer season is all about packing in lovely, contemporary produce at each meal, and this tremendous contemporary, hella crunchy cucumber jalapeño cabbage slaw is one of the simplest ways to try this. All of those attractive veggies get tossed in a lightweight dressing that provides a bit sweetness to each chew, after which BOOM you’re able to prime burgers, sandwiches (trace: new recipe coming in a couple of days), proteins, or simply to eat it by the forkful.
I do know you’ll be making this one many times all season lengthy. Whip it up this weekend on your dinner or BBQ and revel in!
Elements on this cucumber jalapeño cabbage slaw
We’re packing in tons of freshness with a rainbow of crunchy veggies, then tossing them in a easy, flavorful dressing. There’s NO mayo concerned (or wanted) to make one of the best slaw ever! Right here’s what you’ll want:
- Produce: get tons of crunch from shredded cabbage, Persian cucumbers, carrots, cilantro, scallions, and jalapeño.
- For the dressing: as an alternative of conventional mayo, we’re whisking collectively a dressing made with lime juice, rice vinegar, toasted sesame oil, a bit honey, garlic, salt, and pepper.
Straightforward ingredient swaps
This cucumber cabbage slaw is straightforward to customise with elements you may have already got readily available. Right here’s what I can suggest for swapping:
- For the veggies: be at liberty so as to add extra of 1 veggie and fewer of one other relying on what you want and what you might have! For instance, for those who’re out of carrots you’ll be able to simply substitute the quantity with extra shredded cabbage, and so on.
- For the sesame oil: I really like the wealthy taste that toasted sesame oil provides to the dressing, however you too can use olive oil.
- For the rice vinegar: a bit rice vinegar provides sweetness and acidity to the slaw, however you should use apple cider vinegar as an alternative.
Can I make it vegan?
Sure! As-is, this slaw is just not vegan due to the honey, however you’ll be able to simply swap it for a bit sugar or maple syrup as an alternative to make the recipe vegan.
Stunning cucumber jalapeño slaw in 3 simple steps
- Toss the veggies. Add your entire shredded and sliced produce to a massive bowl and toss properly to combine them up.
- Make the dressing. In one other small bowl, whisk collectively all the dressing elements.
- Combine the slaw. Pour the dressing over the veggies, toss to mix, then serve!
Scrumptious methods to serve this slaw
Get much more grilling inspo right here!
Storing ideas
This specific cucumber jalapeño slaw is greatest when loved the day of as a result of the cucumber tends to interrupt down over time. If you realize you’re not going to make use of all of it, I like to recommend making it forward of time, leaving the cucumber out, and storing it in an hermetic container within the fridge. It would keep good for as much as 5 days, and you’ll toss within the sliced cucumber whenever you’re able to serve it.
Extra facet dishes you’ll love
Get all of my facet dish recipes right here!
I hope you’re keen on this cucumber jalapeño cilantro cabbage slaw! If you happen to make it you’ll want to go away a remark and a score so I understand how you favored it. Get pleasure from, xo!
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Cucumber Jalapeño Cilantro Cabbage Slaw
Crunchy, contemporary cucumber jalapeño cabbage slaw filled with greens and sweetened with a bit rice wine vinegar and honey. This simple cucumber slaw has a kick of warmth and is filled with scrumptious shiny, scrumptious taste! Get pleasure from it as a facet dish or prime sandwiches, burgers, and your favourite proteins.
Elements
- 2 ½ to three cups shredded cabbage (a mixture of purple and inexperienced is nice!)
- 1 heaping cup julienned persian cucumbers (from 2 persian cucumbers)
- ½ cup julienned carrots
- ½ cup contemporary chopped cilantro
- 2 scallions, thinly sliced
- 1 jalapeno, finely diced (seeds eliminated if desired)
- 1 small lime, juiced
- 2 tablespoons rice vinegar (or apple cider vinegar works too!)
- 1 tablespoon toasted sesame oil (or sub olive oil)
- 2 to three teaspoons honey, to style
- 1 garlic clove, grated
- Kosher salt and pepper, to style
Directions
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In a big bowl, add the cabbage, cucumber, carrots, cilantro, scallions and jalapeno. Toss with tongs to mix.
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In a small bowl, add the lime juice, rice vinegar, sesame oil, honey and garlic. Whisk collectively till properly mixed.
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Pour the dressing all around the veggies and gently toss to mix. Serve instantly. Salad is greatest the day it’s made.
Recipe Notes
To make vegan: merely swap the honey for sugar or maple syrup.
Diet
Serving: 1serving (primarily based on 4)Energy: 71calCarbohydrates: 10.1gProtein: 1.3gFats: 3.5gSaturated Fats: 0.5gFiber: 2.2gSugar: 6.2g
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
