Ingredients
1 tablespoon Greek yogurt
1/2 jalapeño, roughly chopped
1/2 cup packed fresh cilantro leaves and tender stems
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons honey
1/2 teaspoon grated lime zest plus 3 tablespoons juice
1/2 teaspoon kosher salt
3 cups shredded cabbage
3 cups thinly sliced lacinato kale
1/2 cup julienned carrot
6 tablespoons mixed seeds, such as sunflower seeds, pepitas, or hemp hearts
Preparation
In a blender or food processor, combine yogurt, jalapeño, cilantro, oil, honey, lime zest and juice, and 1/2 teaspoon and process until smooth.
Transfer to a large bowl and toss with cabbage, kale, and carrot; season to taste. Sprinkle with seeds, toss to combine, and serve. Slaw can be transferred to an airtight container and refrigerated for up to 5 days.
