Spicy Mexican Slaw with Lime and Cilantro
slightly adapted from kaylinskitchen.com
Makes 6 servings
1 fat serving
4 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
(You can use all green or all red cabbage.)
2 green onions, thinly sliced
1/2 cup chopped cilantro
6 T reduced fat mayonnaise
3 T fresh lime juice; more or less to taste
1/2 teaspoon Green Tabasco sauce
½ teaspoon Vege-Sal
In small bowl or measuring cup, whisk together, mayo, lime juice, and hot sauce. (Start with less than the full amount of lime juice and hot sauce and keep adding until you have the desired blend of sour/hot flavor.)
Thinly slice cabbage, using a mandoline slicer if you have one. Slice green onions, and wash, dry and chop cilantro. (I use a Mini salad spinner to wash herbs and spin them dry.) Combine cabbage, green onions and cilantro in large salad bowl.
Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.
This salad will keep well overnight in the refrigerator, but the lime juice will cause the red cabbage to bleed color and turn the salad slightly pink. If you’re making extra you might want to use all green cabbage, although I didn’t mind the pink color at all when I ate the leftovers! Another good strategy if you’re not cooking for many people is to chop the cabbage and green onion and mix the dressing for the full amount and store in the fridge, then chop cilantro and stir salad together in smaller amounts as you’re going to eat it.