Cole slaw gets a bad rap. Look, those soggy little paper cups filled with wilty vegetables dripping in sugary wet mayo at every school cafeteria have really done a number on this dish's reputation. But when it's done right, it's the perfect side dish or sandwich dressing, adding a sweet and tangy crunch perfect for a summer afternoon. This recipe takes the flavors of my favorite cocktail, the almighty margarita, and takes your simple shredded cabbage to the next level.
Ingredients:
1 head cabbage, shredded
1 bunch cilantro, chopped
1/2 cup compliant mayo (egg free if vegan)
1/4 cup lime juice
1 tbsp orange juice
2 tbsp agave (omit for Whoe30)
1 tsp pink Himalayan sea salt
Combine mayo, juices, agave, and salt and mix well with cabbage and cilantro.
*Enjoy on pulled pork sandwiches, atop grilled fish, or alongside your favorite kebabs!