Featured Recipe
Cabbage Chorizo Slaw Remix
By Kate
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A crunchy slaw with finely shredded green cabbage, swapped smoky chorizo for spicy pepperoni and tossed with creamy Greek yogurt instead of mayo. Brightened with lime juice and a touch of honey. Onion swapped for fresh parsley adds brightness. Quick to prep at 10 minutes, this salad plays on textures and sharp heat. Salt and pepper to taste finishes it off. Great as a side or light lunch.
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Prep:
10 min
Cook:
0 min
Total:
10 min
Serves:
4 servings
salad
quick recipe
Mediterranean
healthy
Introduction
Green cabbage shredded. Parsley chopped way finer than usual. Slices of spicy pepperoni add heat and chew. Replace mayo with Greek yogurt, tangy, lighter, with a squirt of lime juice. A little honey smooths the tartness but don’t sweeten it too much. Quick whip-up—ten minutes. Crunch, creaminess, heat, and herby freshness all tangled. No long marinating here or dull soggy bits. Salt and pepper, just right. Fresh but not boring. Great for something different with salads, sandwiches, or just by itself. Change up veggie for kale or carrot if you want. Always mixing textures and flavors out here.
Ingredients
About the ingredients
Shredded green cabbage forms the crunchy base, better finely sliced for easier eating. Parsley over onion to brighten without overpowering. Pepperoni makes for an accessible sub to chorizo, with smokier notes and less oily grit. Greek yogurt replaces mayonnaise for fewer calories and tang. Lime juice swaps lemon for a twist, paired with a touch of honey — balances acidity and adds a subtle sweetness. Salt and pepper, as always, personal touch. Keep ingredients fresh and sliced uniformly for best mouthfeel.
Method
Technique Tips
Start with cabbage shredded thin—use a sharp knife or mandoline. Parsley finely chopped so it blends but still stands out. Pepperoni julienned fine so it distributes flavor without chunks. Whisk the dressing ingredients smooth—no lumps, no separate layers. Gently toss cabbage, herbs, and meat together before pouring in dressing. Quick toss again to coat without bruising the cabbage. Salt last. Adjust seasoning based on freshness of herbs or spiciness of pepperoni. Ideal to serve right away or after a brief rest so flavors settle but texture stays crisp.
Chef's Notes
- 💡 Shred cabbage finely. Use knife or mandoline for uniform pieces. Thinner means better texture. Keep it crisp. No one wants soggy cabbage. Fresh herbs entirely matter. Parsley over onions brings bright flavor.
- 💡 Dressing matters. Whisk lime juice, Greek yogurt, and honey until it's smooth. No lumps or clumps. Don’t rush this step. The right consistency clings to everything. Adjust honey based on taste. Must balance tanginess.
- 💡 Let flavors settle for a few minutes. But don’t let it sit too long. Crispness is key. Great with sandwiches or on its own. Experiment with veggies. Swap cabbage for kale. Carrots work if you want sweetness.
- 💡 Serve cold. Best eaten quickly for maximum crunch. But can last a bit after tossing. Refrigerate if you need to store. Just remember it will soften. Adjust salt and pepper last. They’ll enhance everything.
- 💡 Add crunch with nuts. Almonds or walnuts can brighten. Toss them in right before serving. Just to keep them crunchy. Spice things up with jalapeños or hot sauce if flavor needs a kick.
Kitchen Wisdom
How do I store leftovers?
Refrigerate in an airtight container. Best eaten within 24 hours but can last 2 days. Don’t let it get soggy. Cold is better.
Can I swap ingredients?
Sure, swap parsley for cilantro if you like that. Use a different spicy meat too. Chorizo, salami, whatever is on hand.
What if it’s too spicy?
Wash it down with creamy yogurt. It helps balance that heat. Add more yogurt to dressing. Reduce pepperoni amount too.
How can I meal prep?
Prep components separately. Shred cabbage, chop herbs. Store dressing in a jar. Mix right before eating for freshness.
