Cilantro Coleslaw

This recipe has a little bit of everything!  Creaminess, crunchiness, and a little bit of kick!  Nice dinner side and also a great potluck choice.

Gather Up:

• 1 bunch of cilantro, chopped
• 1 lime (zest and juice)
• 1/2 cup organic whole milk yogurt, plain
• 1/2 cabbage sliced in small pieces
• 2 carrots, shredded (optional)
• 1 jicama, peeled and julienned
• 5 green onions, chopped
• 1/2 cup homemade mayo, see recipe below
• 1/4 tsp sea salt
• 1/4 tsp black pepper

In a food processor throw in almost all of the cilantro (save some to toss into salad later), the lime zest and juice, and the yogurt.  Put the mixture in a large bowl and whisk in the mayo.  Toss in the veggies and mix thoroughly.  Stir in the remaining cilantro.  Serve!

For homemade mayo:

In food processor pulse egg. Make sure egg is at room temperature. Very slowly, drizzle in light olive oil  while letting food processor run. This will take a few minutes. Have patience.  End product should look like mayonnaise, nice and creamy. Put into a jar. Will keep for about a week in the refrigerator.