4 cups shredded green cabbage
2 cups fresh cilantro, chopped
1 fresh jalapeño, seeds removed and minced
4 cloves garlic, minced
1 tsp sea salt
pinch black pepper
1/4 cup lime juice (can substitute lemon or orange juice)
1/2 cup sour cream (can substitute yogurt, or coconut cream)
2 T apple cider vinegar
In a large bowl, combine the cabbage, cilantro, jalapeño, and garlic. In a separate small bowl, whisk together the salt, pepper, sour cream, lime juice, and vinegar. Pour over the vegetable mix and stir well to fully coat with the dressing. Cover and refrigerate at least one hour before serving.
Adapted from this recipe, recommended by Farm Box member Natalie Miske.