I’m not sure if this is cabbage salad or cole slaw but who cares – let’s just call it cabbage salad slaw. This is one of those “a little of this and little of that” kind of recipes that was a staple of mine before I went full vegan.
I started with this beauty:
Added a little of this (and a little of that)…
- 1 medium purple cabbage, chopped
- 2 jalapeno peppers, sliced
- 1 ruby red grapefruit, sliced into cubes
- 1.5 cups raisins
- 2 cups Oikos greek yogurt
- 1/2 cup Dijon mustard
- 1 tbsp red pepper flakes
- 1 tbsp chili powder
- Sea salt and pepper to taste
Place cabbage, jalapenos, grapefruit and raisins in a large bowl. In another bowl, mix yogurt, mustard, red pepper flakes, chili powder, and sea salt and pepper. Once mixed, add wet ingredients to cabbage mix. Refrigerate for 2 hours and then enjoy!