Spicy Cabbage Slaw

4 cups thinly sliced cabbage
1/2 sweet onion, finely diced
1 sweet pepper (I used yellow), thinly sliced
1/2 cup chopped cilantro
3 Tbs mayo
2 Tbs lime juice (more or less to taste)
Cayenne pepper to taste
salt to taste

Thinly slice cabbage, using a mandolin or food processor if desired. Slice onions, and peppers, and wash, dry and chop cilantro. Combine cabbage, onions, peppers and cilantro in large salad bowl.

In small bowl, whisk together, mayo, lime juice, and cayenne pepper (can substitute hot sauce for pepper). (You may want to start with less than the full amount of lime juice and pepper and keep adding until you have the right mix of hot and sour).

Use a wooden spoon to mix dressing into cabbage mixture. Season to taste with salt and serve immediately, or chill for a few hours.

This salad will keep well overnight in the refrigerator, but the lime juice will cause red cabbage to bleed color and turn the salad slightly pink.
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About The Objective Nutritionist

The Objective Nutritionist is a human nutrition graduate student with many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Side Dish. Bookmark the permalink.

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