Low-Carb Spicy Mexican Slaw with Lime and Cilantro

Ingredients

• 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
• 3 T fresh lime juice; more or less to taste
• 1/2 teaspoon hot sauce, or to taste
• Salt to taste

Directions

1. Whisk the mayo, lime juice and hot sauce in a small bowl or measuring cup. Begin with a lighter hand on the lime juice and hot sauce, then adjust until the dressing has the tangy heat you want.
2. Cut the cabbage into thin shreds, using a mandoline slicer if you have one. Slice the green onions, then wash, dry and chop the cilantro.
3. Add the cabbage, green onions and cilantro to a large salad bowl. Stir in the dressing with a wooden spoon until the vegetables are evenly coated.
4. Add salt or Vege-Sal to taste, then serve right away or refrigerate for a few hours. The salad holds up overnight in the refrigerator, though the lime juice can pull color from the red cabbage and make everything a little pink. If you are planning on extra, using only green cabbage is a good workaround.
5. If you are not serving a crowd, you can prep the cabbage and green onion and make the full batch of dressing ahead, then keep them in the refrigerator. Chop the cilantro and combine smaller portions of the salad as you are ready to eat.