You can easily make this ahead of time, which is great when you're hosting. This easy recipe makes the perfect summer side dish! Chopped vegetables and dressing can be prepared 1 day in advance as long as they are refrigerated separately to avoid soggy slaw. Anything you can do to make your life easier on the day of hosting is a blessing! What makes this dish so satisfying is the fresh in season veggies. We like to chop them thin as shown. Such a nice crunchy texture with so many flavours and nutrients in one bowl! You can refrigerate leftovers in an airtight container for up to 3 days.

Instructions

1. Cut 1/2 small head red cabbage in half through the core, discard any wilted outer leaves, and cut out the core. Thinly slice crosswise into fine shreds (about 4 cups). (Alternatively, use a food processor fitted with the shredding blade.) Place in a colander set inside a large bowl. Repeat with 1/2 small head green cabbage.

2. Make the dressing by combining the mayonnaise, a finely chopped Jalapeño pepper, the coriander, salt, the zest of the limes. Whisk to combine.

3. Peel and grate 3 medium carrots on the large holes of a box grater or shred in the food processor with the shredding blade. With a mandolin thinly slice the radishes. Cut the broccoli into bite size pieces.

4. Put everything in a large bowl and add the dressing. Toss to combine. Finely chop the cilantro and add to the coleslaw and give it one final toss.

5. Put in the refrigerator for at least one hour so that the flavors can marry!