Jalapeno-Cilantro Coleslaw Recipe

Photo by Nicole Reino

Fiber, antioxidants, glucosinolates—these are just a handful of cabbage's advantageous qualities. And, consumed raw, your body receives maximum benefits.

This coleslaw recipe contains plenty of green and purple cabbage. However, it's dressed in Greek yogurt, coconut milk and raw honey instead of the usual full-fat mayo and refined sugar. Jalapenos, cilantro, raw garlic and smoky dried spices kick up the nutritional values and flavor.

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  • 1/4 cup 1-percent plain Greek yogurt
  • 1/4 cup unsweetened coconut milk
  • 1 1/2 teaspoons raw orange-blossom honey (or regular raw honey)
  • 1 clove garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 4 cups thinly shredded green cabbage
  • 1 cup thinly shredded purple cabbage
  • 1/2 cup shredded carrot
  • 1 jalapeno, deseeded and minced
  • 1/4 cup chopped cilantro
  • 1/4 cup minced red onion
  • Juice of 1 lime

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In a small bowl, combine the yogurt, coconut milk, honey, garlic, paprika, chili powder and salt. In a large bowl, combine the cabbages, carrot, jalapeno, cilantro and red onion.

Add the yogurt mixture to the cabbage mixture, and toss to combine. Squeeze lime juice on top of the coleslaw, and toss again. Refrigerate for at least 1 hour before serving.

Optional: For a creative presentation, serve the coleslaw inside individual silicone muffin cups.

Serves 6

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