This is the perfect side for barbeque night, but also works well with my chicken wings. Serves 2.


Creamy Coleslaw:
1 large cabbage, thinly sliced on the mandolin
1 red onion, thinly sliced on the mandolin
1 jalapeño, deseeded and thinly sliced on the mandolin
Handful of cilantro, finely chopped
¼-½ cup JF Mayo-Free Ranch (add more for creaminess)
JF Spicy Salt, to taste 


JF Mayo-Free Ranch:
1 (5oz) container of dairy-free plain yogurt (I like Culina
¼ cup unsweetened almond milk (I like Malk)
½ tsp garlic powder
½ tsp onion powder
¼ tsp dried dill
⅛ tsp fresh cracked black pepper
¼ tsp JF Spicy Salt (Universal or Curry will work great here too!)
1 Tbsp chives, chopped OR 1 tsp dried chives
1 heaping Tbsp fresh Italian parsley, chopped OR 1 tsp dried Italian parsley
Generous pinch of red chili pepper flakes



Dairy-Free, Mayo-Free Ranch:
In a medium bowl, combine the dairy-free yogurt and almond milk. Mix well to reach your desired consistency. Add all of the seasonings and mix well. 


Combine all of the vegetables in a bowl and mix together. Add the cilantro, JF Mayo-Free Ranch, and season with JF Spicy Salt.