This is a perfect recipe to chop up the cabbage, carrots, and green onions on the weekend and keep a bag of it in the fridge, but don't mix on the spicy dressing until just before you serve it or the red cabbage will make the whole salad turn pink. If I was still making lunches for school, I'd have a bag of the cabbage mixture in the fridge with little containers of dressing, ready to mix in right when I ate the salad.
Finely slice and then coarsely chop 1/2 head green cabbage (2-3 cups chopped cabbage.
Finely slice and then coarsely chop 1/2 head red cabbage (2-3 cups chopped cabbage.
Grate 1 cup carrots (or use pre-shredded carrots like I did and give them a few chops. I liked the coarser matchstick carrots from a bag in this, but grated or finely chopped carrots would also be fine.
Slice 1/2 cup green onion (about 4 green onions thinly sliced.)
Whisk together the mayo, light mayo, lime juice, and green Tabasco sauce (or other hot sauce of your choice.)
Right before you're going to serve the coleslaw, stir in the dressing and season with salt and fresh-ground black pepper. Enjoy!
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.
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.
Due to the carrots included in the mix, this salad would be for phase 2 or 3 of the South Beach Diet. (Thanks to a sharp-eyed reader named Wendy who noticed when I first had it labeled wrong.) You can make the salad with partly full-fat mayo, but if you're actively trying to lose weight it would be best to make this with all light mayo. It will still taste great!
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