Baja Cabbage Slaw

Ingredients for Baja Cabbage Slaw

• 1/2 head small (5-inch diameter) green cabbage

• 2 tablespoons regular mayonnaise (not light)

• 3/4 teaspoons fresh lime juice

• 2 drops jalapeño Tabasco Sauce (optional)

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 1.9L er 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.