1-2jalapeñosfinely chopped (seeds and ribs removed or reserved, as desired)
For the Dressing
1cupGreek yogurt
2tablespoonslemon juice
1teaspoononion powder
1teaspoongarlic powder
2tablespoonsmaple syrup
saltto taste
Instructions
Prep the Vegetables:
Shred the carrot, white and red cabbage, and finely chop the jalapeños. Remove the seeds and the white membrane of the jalapeno.
Make the Dressing
In a large mixing bowl, add the Greek yogurt, lemon juice, onion powder, garlic powder, maple syrup, and salt. Whisk all the ingredients together until it becomes a creamy consistency.
Combine with Vegetables
Add the shredded carrot, white cabbage, red cabbage, and chopped jalapeño to the dressing. Gently stir until the dressing is combined with all the shredded veggies and the heat is evenly distributed.
Chill
Cover tightly with cling wrap and place the coleslaw in the refrigerator for at least an hour. This resting time helps the flavors meld and enhance, making the coleslaw even more delicious.
Serve
Serve chilled as a side dish with grilled meats and sandwiches or topping for tacos.
Notes
Adjust the heat level by adding or omitting the jalapeño seeds and ribs to your preference.Add your favorite spices to suit your taste.