Low-Carb Spicy Mexican Slaw with Lime and Cilantro

Directions

In small bowl or measuring cup, whisk together, mayo, lime juice, and hot sauce. 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 large salad bowl. Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt or Vege-Sal  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.