Radish Microgreen Mexican Coleslaw

• 1 diced medium jalapeno

• 2 Tablespoons rice wine vinegar (or Apple Cider) 

• Juice and zest of 1/2 lime

• 1 Tablespoon honey

• 1/2 teaspoon salt

• 1/8 teaspoon cumin

• 1 bunch fresh chopped cilantro (about 2 Tablespoons chopped)

• 1/2 large or 1 small head of cabbage (shredded)

• 1 loose cup of radish microgreens

Instructions:

Mix diced jalapeño, vinegar, lime zest & juice, honey, salt, and cumin in a medium-sized bowl. Next, add cilantro & shredded cabbage. Stir and toss well to coat the cabbage. 

Cover and refrigerate coleslaw for at least 5 minutes to let flavors develop.

When ready to serve, stir in 1 oz of Radish Microgreens – about one loose cup.

photo courtesy: homemakingwithoutfear.com