Jalapeño Lime Slaw with Greek Yogurt

Name: Jalapeño Lime Slaw with Greek Yogurt
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 1 small head (about 1¾ lb) (800 g) green cabbage, outer leaves removed, quartered, core removed, very thinly sliced (about 8 cups / 640 g sliced); 1 large (about 4 oz) (115 g) large carrot, peeled and coarsely grated; 4 whole (60 g) green onions, white and green parts thinly sliced; 2 medium (50 g) jalapeño peppers, stemmed, seeded and white ribs removed, then minced (leave seeds in one for extra heat); ¾ cup, packed (20 g) fresh cilantro, leaves and tender stems, roughly chopped; ¾ cup (180 g) plain Greek yogurt (full-fat or 2%), cold, stirred smooth; 1 tablespoon (6 g) lime zest, finely grated (from about 2 limes, zest before juicing); ¼ cup (60 ml) fresh lime juice, from about 2 large limes; 2 tablespoons (30 ml) extra-virgin olive oil; 1 tablespoon (21 g) honey; 1 medium clove (4 g) garlic, finely grated or pressed; ½ teaspoon (1 g) ground cumin; 1 teaspoon (4 g) kosher salt, plus more to taste (Diamond Crystal; use ¾ teaspoon if using Morton or fine salt); black pepper, freshly ground, to taste (about ¼ teaspoon)

From the MyKitchenBank Kitchen

A crisp, creamy Tex-Mex slaw with shredded green cabbage, fresh jalapeño, cilantro, and a tangy lime-Greek yogurt dressing. It's lighter than mayo slaw and comes together in 20 minutes with no cooking. It's great on tacos, grilled chicken, or pulled pork.

Prep: 20 min
Cook: —
Wait: 20 min
Total: 40 min
Makes: About 6 cups (8 side-dish servings)

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Ingredients

8 servings

For the slaw
1 small head (about 1¾ lb) (800 g) green cabbage, outer leaves removed, quartered, core removed, very thinly sliced (about 8 cups / 640 g sliced)
1 large (about 4 oz) (115 g) large carrot, peeled and coarsely grated
4 whole (60 g) green onions, white and green parts thinly sliced
2 medium (50 g) jalapeño peppers, stemmed, seeded and white ribs removed, then minced (leave seeds in one for extra heat)
¾ cup, packed (20 g) fresh cilantro, leaves and tender stems, roughly chopped
For the dressing
¾ cup (180 g) plain Greek yogurt (full-fat or 2%), cold, stirred smooth
1 tablespoon (6 g) lime zest, finely grated (from about 2 limes, zest before juicing)
¼ cup (60 ml) fresh lime juice, from about 2 large limes
2 tablespoons (30 ml) extra-virgin olive oil
1 tablespoon (21 g) honey
1 medium clove (4 g) garlic, finely grated or pressed
½ teaspoon (1 g) ground cumin
1 teaspoon (4 g) kosher salt, plus more to taste (Diamond Crystal; use ¾ teaspoon if using Morton or fine salt)
black pepper, freshly ground, to taste (about ¼ teaspoon)

Equipment (7)

Large mixing bowl (4-quart / 4-liter)
Medium bowl for the dressing
Sharp chef's knife and cutting board (or a mandoline or food processor with slicing disc)
Box grater (for the carrot)
Microplane or fine grater (for the lime zest and garlic)
Whisk
Measuring cups and spoons

Steps

Before you start

Use plain, full-fat or 2% Greek yogurt. Nonfat can taste chalky, and regular yogurt makes the dressing too thin.
Jalapeño heat varies. Start with one pepper with the seeds removed, then add more at the end if you want more heat.
Wear gloves or wash your hands well with soap after cutting jalapeños, and don't touch your eyes.
Plan on a 20-minute rest in the fridge so the cabbage softens slightly and the flavors blend.

1
Prep the cabbage
- Remove any wilted outer leaves from the cabbage.
- Cut the head into quarters through the core, then cut the core out of each quarter at an angle.
- Lay each quarter flat and slice crosswise as thinly as you can, about ⅛ inch (3 mm) thick, or use a mandoline or the slicing disc of a food processor.
- Transfer to a large bowl (about 8 cups sliced).
- Separate any clumps with your fingers.
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Ready when: Cabbage is in fine, thin ribbons that look light and fluffy, with no thick chunks.
Tip: Thin slices matter. Thick cabbage stays tough because there is no cooking step to soften it.
2
Add the vegetables
- Add the grated carrot, sliced green onions, minced jalapeños, and chopped cilantro to the bowl with the cabbage.
- Toss with your hands or tongs for 20 seconds to mix evenly.
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Ready when: Orange carrot, green herbs, and pepper are spread evenly through the cabbage.
Tip: Wear gloves or wash your hands with soap after handling the jalapeños.
3
Zest and juice limes
- Zest the limes with a Microplane to get 1 tablespoon of zest, avoiding the bitter white pith.
- Halve the limes and squeeze to get ¼ cup (60 ml) of juice, removing any seeds.
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Ready when: You have 1 tablespoon of fragrant zest and ¼ cup of juice.
Tip: Zest first. A juiced lime is very hard to zest.
4
Whisk the dressing
- In a medium bowl, whisk the Greek yogurt, lime zest, lime juice, olive oil, honey, grated garlic, cumin, 1 teaspoon kosher salt, and ¼ teaspoon black pepper for about 30 seconds.
- Taste it.
- It should be tangy, slightly sweet, and well seasoned, since the cabbage will dilute it.
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Ready when: Dressing is smooth and pourable like thick buttermilk, with no streaks of honey or yogurt lumps.
Tip: If the dressing is too thick to pour, whisk in 1 tablespoon of water at a time.
5
Toss the slaw
- Pour about three-quarters of the dressing over the cabbage mixture.
- Toss with tongs or clean hands, lifting from the bottom, for about 1 minute until every shred is lightly coated.
- Add more dressing a spoonful at a time if you want it creamier.
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Ready when: Cabbage is glossy and evenly coated, with only a little dressing pooling in the bowl.
Tip: Don't use all the dressing at once. The cabbage will release water as it rests and loosen the coating.
6
Rest and chill
- Cover the bowl and refrigerate for 20 minutes.
- During this time the cabbage softens slightly, takes on the lime and jalapeño flavor, and releases a little liquid.
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Ready when: Cabbage is tender-crisp, bends easily, and still crunches when bitten.
7
Taste and serve
- Toss the slaw again, then taste.
- Add more salt, a squeeze of lime, or more minced jalapeño if needed.
- Serve cold or cool, using a slotted spoon if there is extra liquid in the bottom of the bowl.
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Ready when: Slaw tastes bright, tangy, and lightly spicy, and the salt level makes the flavors stand out.
Tip: Salt in small pinches. Cabbage can take more than you expect, but it is easy to overdo.

Good to know

Tips

Slice the cabbage as thin as possible. A mandoline makes it quick and even.
Remove the seeds and white ribs from the jalapeños to control the heat. Most of the heat is in those parts.
Zest the limes before juicing them. The zest gives bright lime flavor without more liquid.
For the crunchiest slaw, dress it no more than 20 to 30 minutes before serving, and keep extra dressing on the side.

Make ahead

"Slice and mix the cabbage, carrot, green onions, jalapeños, and cilantro up to 1 day ahead and store in a sealed container in the fridge. Whisk the dressing separately and refrigerate for up to 2 days. Toss together 20 minutes before serving."

Storage & reheating

"Room temperature: no more than 2 hours (1 hour if above 90°F / 32°C). Fridge: up to 3 days in an airtight container; it will soften and release liquid, so drain and re-season before serving. Freezer: not recommended because cabbage and yogurt turn watery and the texture is lost."

Substitutions

plain Greek yogurt (full-fat or 2%) → sour cream or a 50/50 mix of sour cream and mayonnaise. Gives a richer dressing with less tang. A dairy-free option is thick unsweetened coconut or cashew yogurt.
green cabbage → bagged coleslaw mix or a mix of green and red cabbage. Use about 8 cups. Red cabbage will turn the dressing pink.
honey → agave nectar or maple syrup. Use the same amount. This also makes it vegan if you use a plant-based yogurt.
jalapeño peppers → 1 small serrano pepper or ½ cup finely diced poblano. Serrano is hotter, so use only 1. Poblano gives flavor with almost no heat.