Spicy Lime Coleslaw
(Makes about 4 servings, recipe can easily be doubled. Adapted from Spicy Mexican Slaw with Lime and Cilantro that was originally found in Fine Cooking Annual 2008.)
1/2 head green cabbage, thinly sliced then coarsely chopped
1/2 head red cabbage, thinly sliced then coarsely chopped
1 cup grated or shredded carrots, lightly chopped (I like matchstick carrots in a bag, which are a bit thicker than grated carrots)
1/2 cup sliced green onion (about 4 green onions sliced)
4 T mayo (I used 2 T full-fat mayo and 2 T light mayo)
3 T fresh squeezed lime juice (I used my frozen fresh lime juice)
1 tsp green Tabasco sauce (or use other hot sauce of your choice)
salt and fresh ground black pepper to taste
Thinly slice and then chop the 1/2 head of green cabbage and the 1/2 head of red cabbage and place in bowl. Grate and chop the carrots (or use matchstick carrots like I did and coarsely chop them.) Slice green onions and put carrots and green onions in the bowl with cabbage.
Whisk together the mayo, light mayo, lime juice, and green Tabasco sauce. (Taste the dressing to see if you want it a bit more sour or spicy.)
Salad can be prepared to this point and kept in the fridge until you're ready to serve it (even for a few days if it's in a sealed container or bag with the dressing in a separate container.)
Just before serving, mix desired amount of dressing into the cabbage mixture, season to taste with salt and fresh-ground black pepper, and serve.
This printable recipe from KalynsKitchen.com.
1/2 head green cabbage, thinly sliced then coarsely chopped
1/2 head red cabbage, thinly sliced then coarsely chopped
1 cup grated or shredded carrots, lightly chopped (I like matchstick carrots in a bag, which are a bit thicker than grated carrots)
1/2 cup sliced green onion (about 4 green onions sliced)
4 T mayo (I used 2 T full-fat mayo and 2 T light mayo)
3 T fresh squeezed lime juice (I used my frozen fresh lime juice)
1 tsp green Tabasco sauce (or use other hot sauce of your choice)
salt and fresh ground black pepper to taste
Thinly slice and then chop the 1/2 head of green cabbage and the 1/2 head of red cabbage and place in bowl. Grate and chop the carrots (or use matchstick carrots like I did and coarsely chop them.) Slice green onions and put carrots and green onions in the bowl with cabbage.
Whisk together the mayo, light mayo, lime juice, and green Tabasco sauce. (Taste the dressing to see if you want it a bit more sour or spicy.)
Salad can be prepared to this point and kept in the fridge until you're ready to serve it (even for a few days if it's in a sealed container or bag with the dressing in a separate container.)
Just before serving, mix desired amount of dressing into the cabbage mixture, season to taste with salt and fresh-ground black pepper, and serve.
This printable recipe from KalynsKitchen.com.
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