1 1/2 cups mayonnaise
1 bunch cilantro, chopped
3 shallots, chopped
4 cloves garlic, chopped
2 jalapeno peppers, chopped
2 TBSP fresh lime juice
1 TBSP rice wine vinegar
1 TBSP Dijon mustard
1 TBSP Worcestershire sauce
1 tsp ground cumin
1 head green cabbage, cored and shredded
1 head purple cabbage, cored and shredded
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
2 carrots, shredded
salt to taste
In a blender, puree the dressing ingredients until creamy.
Combine the slaw vegetables in a large bowl.
Pour dressing over vegetables and toss to coat.
Season with salt to taste.
Cover and refrigerate.
Tastes best if you let the flavors meld for a couple hours before serving.
Picky Palate Meal Plan Week 50
1 hour ago