Description
A refreshing and spicy slaw perfect for summer gatherings or as a side dish.
Ingredients
Scale
- 4 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 2 green onions, thinly sliced, or more
- 1/2 cup chopped cilantro, or more
- 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
- 1/2 teaspoon hot sauce, or to taste
- salt to taste
Instructions
- In a small bowl or measuring cup, whisk together the 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.
- Wash, dry, and chop cilantro.
- Combine cabbage, green onions, and cilantro in a large salad bowl.
- Use a wooden spoon to mix dressing into the cabbage mixture.
- Season to taste with salt or Vege-Sal and serve the Spicy Mexican Slaw right away, 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.
Notes
- This salad is versatile; feel free to customize the ingredients based on your preferences.
- If you’re not a cilantro fan, just use more green onion.
- Adjust the dressing ingredients to suit your taste.
- Prep Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving