Ingredients:
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, or more
1/2 cup chopped cilantro, or more (If you're not a cilantro fan just use more green onion.)
Dressing Ingredients:
4 T mayo (or a little more if you like your salad with lots of dressing)
3 T fresh lime juice; more or less to taste (If you're not crazy about sour flavors, start with a smaller amount and add more to the dressing until it tastes good to you.)
1/2 teaspoon hot sauce, or to taste (Start with a small amount, then taste the dressing and add more until it's as spicy as you prefer. I like this best with Green Tabasco Sauce, but I've made it with Sriracha sauce many times. Any hot sauce will work, but hot sauce that's orange will turn the cabbage pink if it's refrigerated overnight.)
salt to taste (I used Vege-Sal which I greatly prefer over regular salt for this salad.)Instructions:
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.
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.
This printable recipe from KalynsKitchen.com.
