“My grandmother made the most wonderful coleslaw, but it was heavy, mayonnaise-y and very sweet,” says Chef Nancy Waldeck of Cancer Wellness at Piedmont. She created this lighter version of a summer favorite for a live cooking demonstration. Adjust the ingredients based on how many people you plan to serve.
Salad:
- 1 head of Napa cabbage. Slice into shreds, wash the leaves and dry in a salad spinner.
- 4 carrots, grated
- 1 cup of quartered grape tomatoes
- 1 cup of sliced green onions
- ¼ cup of minced jalapeño peppers
Dressing:
- ¼ cup of Georgia olive oil
- 2 tablespoons of rice vinegar
- Zest and juice of 2 limes
- ¼ teaspoon of cayenne pepper
- 1 teaspoon of garam masala
- 1.5 tablespoons of honey
Mix the dressing and pour over salad ingredients. Top with chopped roasted peanuts if desired and serve.
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