Mixing all of the ingredients together in a blender creates a creamy texture, and the jalapeño, cilantro, scallions and lime give this slaw a nice zing. Use Napa or Savoy cabbage, which have soft, crinkly leaves that are more tender and flavorful than your typical green cabbage.
1 cup scallions, chopped
1 jalapeno pepper, seeds and membranes removed, chopped
zest of one lime
2 TB lime juice
3 TB canola or grape seed oil
1 tsp honey
½ tsp kosher salt
¼ tsp freshly ground pepper
¼ cup cilantro leaves, plus 2 TB more for garnish
3 cups finely shredded cabbage, preferably Napa or Savoy
½ red pepper, seeded and sliced very thin
½ medium red onion, sliced very thin
1 large carrot, julienned
Combine the scallions, jalapeño pepper, lime zest, lime juice, oil, honey, salt and pepper in a blender and blend until combined. Dressing will be thick and creamy looking. Add ¼ cup cilantro and pulse a few times until combined. If desired, add a few drops of water to thin out the dressing. Place the cabbage, red pepper, red onion and carrot in a bowl, add the dressing and toss. Sprinkle remaining 2 TB cilantro leaves on top and serve.