Michelle prepared a Mexican theme meal for this South Arm Women Community Kitchen.

The first recipe is a Creamy Cilantro Lime Slaw. For this slaw recipe, Michelle used purple cabbage because it has more nutritional value than green cabbage. Although it’s a creamy dressing, the tanginess of the lime juice makes this salad very refreshing.

Ingredients

• 1 small head purple cabbage, shredded
• 1 heaping teaspoon kosher salt
• 1 large handful cilantro, chopped
• 3 to 4 large scallions, thinly sliced
• 1 large jalapeno, stem and seeds removed, minced (optional)
• 1/2 cup honey Greek yogurt (we substituted with plain yogurt with added honey)
• 1/2 cup mayonnaise
• 3 tablespoons fresh lime juice (from one large lime)
• 1 teaspoon lime zest (from that same lime)
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• pepper to taste

Source: this recipe is adapted from selfproclaimedfoodie.com, Krissy Allori

Yields: 8 servings

Instructions

Shred cabbage and place in a large strainer in the sink. Sprinkle the salt all over the cabbage and work it in with your hands. Allow to sit for at least 15 minutes to allow the cabbage to get mildly limp.In a small bowl, combine honey yogurt, mayonnaise, lime juice, lime zest, garlic and cumin.

In a large bowl, toss together scallions, jalapeno, and salted cabbage.

Add dressing and stir to combine. We toss in the cilantro at the end because one of the participant does not eat cilantro.Serve immediately or prepare up to one day in advance.