Bear in mind my well-known Finest Wholesome Coleslaw Ever recipe? The one made with out ANY mayo that’s excellent served with your whole fav summer time 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 time is all about packing in stunning, recent produce at each meal, and this tremendous recent, hella crunchy cucumber jalapeño cabbage slaw is one of the simplest ways to try this. All of those beautiful veggies get tossed in a light-weight dressing that provides a bit of sweetness to each chunk, after which BOOM you’re able to prime burgers, sandwiches (trace: new recipe coming in a number of days), proteins, or simply to eat it by the forkful.

I do know you’ll be making this one time and again all season lengthy. Whip it up this weekend on your dinner or BBQ and revel in!

Components 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 the perfect 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 of 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 could have! For instance, when you’re out of carrots you possibly can simply change the quantity with extra shredded cabbage, and many others.
• For the sesame oil: I like the wealthy taste that toasted sesame oil provides to the dressing, however you may as well use olive oil.
• For the rice vinegar: a bit of rice vinegar provides sweetness and acidity to the slaw, however you should utilize apple cider vinegar as an alternative.

Can I make it vegan?

Sure! As-is, this slaw will not be vegan due to the honey, however you possibly can simply swap it for a bit of sugar or maple syrup as an alternative to make the recipe vegan.

Stunning cucumber jalapeño slaw in 3 simple steps

1. Toss the veggies. Add your whole shredded and sliced produce to a massive bowl and toss effectively to combine them up.
2. Make the dressing. In one other small bowl, whisk collectively the entire dressing elements.
3. 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 if 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! For those who make it make sure you depart a remark and a score so I understand how you preferred it. Take pleasure in, xo!

The
Bold Kitchen
Cookbook

125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day

Cucumber Jalapeño Cilantro Cabbage Slaw

Prep Time 15 minutes minutes

Whole Time 15 minutes minutes

ServesServes 4 servings

Crunchy, recent cucumber jalapeño cabbage slaw filled with greens and sweetened with a bit of rice wine vinegar and honey. This simple cucumber slaw has a kick of warmth and is filled with scrumptious vivid, scrumptious taste! Take pleasure in it as a facet dish or prime sandwiches, burgers, and your favourite proteins.

Components

• 2 ½ to three cups shredded cabbage (a mixture of crimson and inexperienced is nice!)
• 1 heaping cup julienned persian cucumbers (from 2 persian cucumbers)
• ½ cup julienned carrots
• ½ cup recent 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

• In a big bowl, add the cabbage, cucumber, carrots, cilantro, scallions and jalapeno. Toss with tongs to mix.

• In a small bowl, add the lime juice, rice vinegar, sesame oil, honey and garlic. Whisk collectively till effectively mixed.

• 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 (based mostly on 4)Energy: 71calCarbohydrates: 10.1gProtein: 1.3gFats: 3.5gSaturated Fats: 0.5gFiber: 2.2gSugar: 6.2g

Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats