Spicy Cilantro and Jalapeno Coleslaw

I have always enjoyed coleslaw.  It is especially refreshing alongside the heavy, meat–laden barbecue meals that are so popular here in Texas.  I created this recipe years ago in an effort to convert the coleslaw haters.  If you a a cilantro hater then I just don’t know how to help you.  But if it’s the cabbage that just doesn’t quite turn you on, I have the solution here.  This salad is gorgeous when you take the time to shred red and green cabbage with a chef’s knife but is just as tasty with pre-chopped coleslaw mix.  Creamy, crunchy, sweet and spicy, if you’re the type to pluck a cilantro leaf from the bunch and chew it while absentmindly chopping then this is the coleslaw recipe for you.  

Cilantro Slaw

• 1/4 cup buttermilk
• 1/2 cup mayo
• 1 1/2 tbsp cider vinegar
• 1 1/2 tbsp lime juice
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 8 cups green and red cabbage, shredded finely
• 1 bunch cilantro, roughly chopped
• 1 bunch green onions, about 8, sliced
• 1 jalapeno, minced
• salt and black pepper, to taste

1. Combine buttermilk, mayo, vinegar, lemon juice, sugar, salt, and pepper in a small bowl or glass measuring cup.
2. In a very large bowl, combine cabbages, cilantro, onions, and jalapeno.  Toss to combine.
3. Pour dressing over and toss thoroughly.  Serve as soon as possible.  Salad will wilt and reduce down quite a bit the longer it sits.