Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Chilled Creamy Cilantro Lime Cabbage Salad Recipe
Serving Amount
Ingredients
1 Juice from lime
2 garlic cloves, minced
1⁄2 cup Greek yogurt
1 tbsp olive oil
2 tsp honey
Salt and pepper to taste
16 ounce bag coleslaw, no dressing
2 jalapeños, seeds and core removed, very thinly sliced
1⁄4 cup cilantro, chopped
Instructions
Step 1
In a small bowl, squeeze juice from 1 lime. Add garlic to soak in the lime juice for 10 minutes.
Step 2
In a separate small bowl, add Greek yogurt, olive oil, honey and salt and pepper to taste. Filter the lime juice through a fine mesh strainer, adding only the juice to the Greek yogurt mixture. Stir until well-combined.
Step 3
Meanwhile, in a large bowl, combine cole slaw, jalapeños and cilantro. Add dressing a little at a time until desired creaminess. Enjoy!
