This salad is simple to make and delicious on its own or served as a side salad.
| Servings |
1 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 73 | 0mg | 0.3g | 6g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.02 | Water saved (gallons) [animal consumption only] |
 |
.04 | Manure (pounds) not deposited into the environment |
 |
.03 | Grains / feed (pounds) not consumed by animals |
 |
.09 | Methane (gallons) not created by animals |
 |
1.1 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
Ingredients
- 2 C cabbage (green) (shredded or thinly sliced)
- 2 C cabbage (red) (shredded or thinly sliced)
- 1 C red onion (chopped or thinly sliced)
- 1 C cilantro (fresh) (chopped)
- 3 Tbsp mayonnaise (eggless)
- 3 Tbsp lime juice
- 1 Tbsp chipotle chiles in adobo sauce (diced)
- 2 garlic cloves (minced)
- 1/2 tsp salt
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Mix together the cabbage, onion and cilantro in a large bowl.
- In a separate small bowl, combine the remainder of the ingredients for the dressing; add to the cabbage mixture and mix well.
Recipe Notes
Cover and refrigerate for up to four days.
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