Bathed in a cilantro vinaigrette and accentuated by refreshingly crunchy jicama bits, The Ranch’s Mexican coleslaw is a side salad favorite. The sturdy cabbage, with its flamboyant flourish of leaves, grows prolifically most of the year and makes a great salad body. In addition to being full of Vitamin C and K, red cabbage has the advantage of being rich in antioxidants. Traditional Mexican cuisine incorporates cabbage and radishes into everything from taco garnishes to soups. This coleslaw salad gets a little zing from the radish, so the jalapeño in the dressing is, as always, optional. The mayonnaise-free cilantro dressing would be a good compliment on any salad.
3 cups shredded red cabbage
3 cups shredded napa or green cabbage
1 bunch radishes, thinly sliced
½ small jicama (about 1 ½ cups), peeled and cut into small cubes
2 green onions, trimmed and thinly sliced
4 tablespoons fresh lime juice
4 tablespoons rice vinegar
¾ cup plain yogurt
1 teaspoon sea salt
3 tablespoons extra-virgin olive oil
1 cup fresh cilantro leaves, chopped
1 jalapeño, seeded and minced (optional)
- In a bowl, toss together the cabbage, radishes, jicama, and onions.
- In a blender, puree the lime juice, vinegar, yogurt, salt, and oil. Stir in the cilantro and jalapeño, pour over the vegetables, and toss to combine. Cover and refrigerate for at least one hour before serving.
※ Top the salad with toasted sunflower or pumpkin seeds and bits of fresh orange segments.
※ Add grated carrots, cucumber, or thin slices or slivers of kohlrabi to the salad.
※ For a vegan dressing, replace the yogurt with an equal amount of plain soy yogurt or silken tofu.