I am known for taking a perfectly good recipe and adding an unexpected twist to it! Though I love a classic dish, I also find joy in trying something new, especially when it comes to adding fresh spices like jalapeños.
Jalapeños are great do add to dishes, not only for their flavor, but because they contain capsaicin, a compound which is incredibly beneficial to supporting weight loss, weight loss, pain relief, and improved heart health. Therefore, trying them in any new dish is guaranteed to boost it’s nutritional value and give some more flavor to your meals.
For those that have never thought of adding jalapeño and watermelon to their slaw, they might be pleasantly surprised to find this dish is more than they imagined and exactly what they needed.
1 package of shredded cabbage and carrots
1 cup ½ inch cubed watermelon
1 thinly sliced jalapeño (with or without seeds depending upon preference)
¼ c chopped roasted almonds
⅓ c red wine vinegar
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tbsp monk fruit sugar
Create your dressing first, add vinegar, salt and sugar together then whisk until the granules are dissolved. Then, add your oil and black pepper. Set aside while preparing .
Dice your watermelon into smaller bite sized cubes.
Thinly slice your jalapeño (deseed for less spice or keep in for a little extra!)
Toss your slaw, watermelon, and jalapeños together then pour over your dressing.
Set in the fridge for an hour before serving for dressing to set in.
How did your salad turn out? Tell us in the comments!