Baja Cabbage Slaw

Name: Baja Cabbage Slaw
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 heads (5-inch diameter) green cabbage; 1 teaspoons fresh lime juice; 2 Tbsps regular mayonnaise (not light); 2 drops jalapeño Tabasco Sauce (optional)

Baja Cabbage Slaw might be just the side dish you are searching for. Watching your figure? This gluten free, dairy free, fodmap friendly, and whole 30 recipe has 38 calories, 1g of protein, and 3g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 8. It will be a hit at your The Fourth Of July event. A mixture of cabbage, jalapeño tabasco sauce, regular mayonnaise, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Remove the outer leaves of the cabbage.

Ingredients you will need

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.

Ingredients you will need

Cabbage

Equipment you will use

Mandoline

Knife

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.

Ingredients you will need

Lime Juice

Mayonnaise

Cabbage

Equipment you will use

Bowl

Taste

Book, using the USDA Nutrition Database

Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 200

He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.

Ingredients you will need

Chili Pepper