Mint and Jalapeno Coleslaw
Refreshing and bracing, this chilly coleslaw wakes up your taste buds with fresh jalapeño peppers and mint. Using Greek yogurt also makes this recipe lactose-intolerance friendly.
Ingredients
- 1 cup yogurt, fat-free plain Greek
- 2 fresh jalapeño peppers, seeded and finely chopped
- 2 tablespoons chopped fresh mint leaves, or 2 teaspoons dried mint leaves
- 2 tablespoons cider vinegar
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3 cups shredded cabbage
- 1 cup Shredded carrot
Nutrition Information
Serving size: 1 cup
Calories: 100
Carbohydrate: 10g (3%)
Protein: 7g (14%)
Total Fat: 4g (6%)
Saturated Fat: .5g (3%)
Trans Fat: 0g
Sodium: 200mg (8%)
Dietary Fiber: 2g (8%)
Calcium: 10%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
For dressing, in small bowl whisk together yogurt, peppers, mint, vinegar, oil, sugar and salt.
In medium bowl toss together cabbage and carrot. Spoon dressing over top. Toss until combined. Cover and refrigerate for 30 minutes. Gently toss before serving.
*Photography by Jenn Fillenworth, MS, RDN, www.JennyWiththeGoodEats.com
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