Taste the dressing before adding the vegetables and tweak dressing ingredient amounts if desired, based on what you're serving with the slaw.
- 3/4 cup mayonnaise
- 1 lime, zested
- 2 teaspoons fresh lime juice
- 1/2 teaspoon rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons sweet chili sauce
- 2 teaspoons white sugar
- 3 tablespoons finely chopped fresh cilantro
- 1/4 red onion
- 4 cups shredded green cabbage
Preparation time 25mins
Cooking time 25mins
Adapted from allrecipes.com
Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar.
Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.
For Asian wonton tacos, I add more sweet chili sauce and rice vinegar. For fish tacos, I usually add more lime rind and juice. Sometimes I supplement some of the mayo with sour cream. You can use chopped green chili in place of the sweet chili sauce. If you choose to do this, double the amount of sugar. The lime rind is not essential. You can omit it if you only have bottled lime juice on hand.