Baja Cabbage Slaw

From the kitchen of Carly

Crisp cabbage sliced thin and tossed with a tangy lime mayonnaise that's just barely spiced. This slaw is bright, cooling, and perfect alongside tacos or grilled fish. Make it fresh and serve within a few hours for best texture.

Prep
n/a
Cook
n/a
Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 head small (5-inch diameter) green cabbage
  • 12 tablespoons regular mayonnaise (not light)
  • 13/4 teaspoon fresh lime juice
  • 12 drops jalapeño Tabasco Sauce (optional)

Instructions

  1. Remove the outer leaves of the cabbage. Cut a V-shaped wedge around the tough inner core and remove the core and discard. Halve the cabbage to make 2 quarter sections. With a large, sharp knife, slice each section crosswise into a thin julienne (about 1/8 inch thick) or julienne with a hand-held Japanese mandoline. Transfer the julienned cabbage to a large bowl. In a bowl, mix together the mayonnaise, lime juice, and Tabasco. Toss the mayonnaise mixture with the cabbage, refrigerate, and use within a few hours.