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Rancho La Puerta’s Mexican Coleslaw

Consistently named one of the top destination spas in the world by readers of Condé Nast Traveler and Travel+Leisure magazine, Rancho La Puerta is a spa I follow because a friend is on the staff.

They are closed now in June 2020, but here is a warm message from their website:

“We hope during these times, you have had the chance to tap into the tenets of Rancho La Puerta—farm-fresh food, nature, conversation, mindfulness and movement. Let us remember to take deep breaths and embrace the simple grace of slowing down. As an important member of our family, we want to remind you that self-care is as vital as ever.”radishes

While I won’t be going there in the near future, it is one of my big dream vacations that is on my bucket list. In the meantime I can share one of their great recipes. And the cabbage and radishes can be grown in The Tower Garden by Juice Plus.

The Ranch’s Mexican Coleslaw with Red and Green Cabbage, Jicama, and Cilantro Vinaigrette

By Scott D. / March 25, 2016coleslaw

Bathed in a cilantro vinaigrette and accentuated by refreshingly crunchy jicama bits, The Ranch’s Mexican coleslaw is a side salad favorite.  The sturdy cabbage, with its flamboyant flourish of leaves, grows prolifically most of the year and makes a great salad body. In addition to being full of Vitamin C and K, red cabbage has the advantage of being rich in antioxidants. Traditional Mexican cuisine incorporates cabbage and radishes into everything from taco garnishes to soups. This coleslaw salad gets a little zing from the radish, so the jalapeño in the dressing is, as always, optional. The mayonnaise-free cilantro dressing would be a good compliment on any salad.

Serves 6TG cabbage

3 cups shredded red cabbage

3 cups shredded napa or green cabbage

1 bunch radishes, thinly sliced

½ small jicama (about 1 ½ cups), peeled and cut into small cubes

2 green onions, trimmed and thinly sliced

Cilantro Dressing

4 tablespoons fresh lime juice

4 tablespoons rice vinegarTG kale and cilantro

¾ cup plain yogurt

1 teaspoon sea salt

3 tablespoons extra-virgin olive oil

1 cup fresh cilantro leaves, chopped

1 jalapeño, seeded and minced (optional)

  1. In a bowl, toss together the cabbage, radishes, jicama, and onions.
  2. In a blender, puree the lime juice, vinegar, yogurt, salt, and oil. Stir in the cilantro and jalapeño, pour over the vegetables, and toss to combine. Cover and refrigerate for at least one hour before serving.


Gwen O’Neill has been a gardener for over 40 years and has always been a passionate cook. Her own health challenges led her to experiencing a variety of healing modalities. After finding that her health improved with eating more whole food and improving her nutrition using a real, whole food based supplement called Juice Plus, she committed to sharing this experience with others. The Tower Garden by Juice Plus makes it easy to grow produce right outside your kitchen door.

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