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Categories:
yogurt milk garlic cayenne pepper chives cilantro mint lime juice salt avocado green cabbage radishes jicama scallions celery cotija cheese pumpkin seeds
Viewed: 52 - Published at: 3 years agoIngredients
- 3 cups fat-free plain Greek yogurt
- 1/2 cup skim milk
- 1 small garlic clove, minced
- 1 teaspoon cayenne pepper
- 1/2 cup thinly sliced chives
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint
- 1/4 cup fresh lime juice
- Salt and freshly ground pepper
- 1 Hass avocado, thinly sliced
- 8 cups finely shredded green cabbage (from a 2-pound head)
- 8 radishes, halved and thinly sliced
- 2 cups finely julienned peeled jicama (8 ounces)
- 3 scallions, thinly sliced
- 1 cup thinly sliced celery (3 ribs)
- 4 ounces crumbled Cotija cheese
- 1/4 cup toasted pumpkin seeds
Method
- In a medium bowl, whisk the yogurt, milk, garlic, cayenne, chives, cilantro, mint and 3 tablespoons of the lime juice.
- Season with salt and pepper.
- In a small bowl, toss the avocado and remaining 1 tablespoon of lime juice.
- n a large baking dish or shallow casserole, spread the cabbage in a thin layer.
- Top with the radishes, jicama, scallions, celery and avocado.
- Spread the yogurt dressing on top, then sprinkle with the cheese.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle the pumpkin seeds on top.
