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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âI love coleslaw, but wanted to jazz it up and make it just a little healthier. This recipe not only makes a good side dish, but itâs also great as a relish on a chicken sandwich or burger. Jalapenos give it just the right kick.â âCheryl McCleary, Kansas City, Kansas Ingredients:
3 cups shredded cabbage |
2 celery ribs, chopped |
1 medium green pepper, julienned |
1 cup cut fresh green beans (1-inch pieces) |
1 cup cut fresh asparagus (1-inch pieces) |
1 bunch green onions, chopped |
1 banana pepper, seeded and chopped |
2 jalapeno peppers, seeded and chopped |
2 serrano peppers, seeded and chopped |
1/2 cup cider vinegar |
3 tablespoons olive oil |
1 tablespoon lime juice |
1 tablespoon minced fresh thyme |
1 tablespoon snipped fresh dill |
1 tablespoon minced fresh cilantro |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. In a large bowl, combine the first nine ingredients. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat. Refrigerate for at least 1 hour before serving. Yield: 8 servings.
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