For the slaw:
1 Pazazz Apple, thinly sliced
1 Jalapeno, chopped
1 Red Bell Pepper, sliced thin
½ White Onion, sliced thin
⅓ cup Chopped Cilantro
2 cups Shredded Green Cabbage
¼ cup Mayonnaise
⅓ cup Greek Yogurt
1 tbsp. Apple Cider Vinegar
¼ tsp. Sugar
Prep all the fruits and vegetables, then place them in a large serving bowl.
Whisk together the mayonnaise, Greek yogurt, apple cider vinegar and sugar. Pour over and toss to combine.
Enjoy immediately. You can also keep this in the refrigerator, covered, for up to a day in advance.
Recipe by Jess of Slice of Jess.
NOTES ON THIS RECIPE:
I prefer white onion in this recipe, but you can certainly substitute with red, green, or even a shallot.
Apple cider vinegar tastes best, but you can also swap it out with white or red wine vinegar.
Leftovers should be consumed within 1 – 2 days.