I know coleslaw is typically warm weather food, but we've got plenty of cabbage a-flowing in Anchorage now that the Saturday Market has expanded to the indoor winter market.
This recipe was inspired by my sister-in-laws homemade cilantro dressing she made this summer. It was months ago, but I haven't been able to get the creamy goodness out of my head. I made my own version with greek yogurt and incorporated into a slaw. The red peppers and the chopped fennel gives it a nice "Christmas-y" color. Make this with a simple grilled cheese and you've got yourself a cozy little weekend feast.
Christmas Cilantro Coleslaw
one small head green cabbage
one bulb fennel
one red pepper
handful of snap peas
a bundle of cilantro on the smaller side diced, 3/4 set aside
1 1/2 cups greek yogurt
juice of a lemon
2 cloves garlic
cayenne
salt & pepper to taste
preparation
finely slice cabbage, fennel bulb, red pepper and snap peas, then dump into a large bowl. in a smaller bowl combine 3/4 cup cilantro, greek yogurt, lemon, garlic, cayenne, salt & pepper. Whisk it up well. Pour your dressing over the veggie mix and toss until evenly coated. Top with the remaining cilantro. Dice up the fennel "hairs" on the stalk and sprinkle over your coleslaw.
Enjoy!
XOXO
-Lisa