Ingredients:

  • 3 cups (250g) Green cabbage, very thinly shredded
  • 1 cup (85g) Red cabbage, very thinly shredded
  • 1/2 cup (50g) Carrots, julienned or grated
  • 1/2 cup (15g) Fresh cilantro, roughly chopped
  • 1/4 cup (30g) Red onion, sliced into paper-thin half-moons
  • 1/2 cup (115g) Mayonnaise
  • 2 tbsp (30g) Fresh lime juice
  • 1 tsp (7g) Honey or agave nectar
  • 1/2 tsp (1g) Ground cumin
  • 1/4 tsp (0.5g) Smoked paprika
  • 1/2 tsp (3g) Sea salt
  • 1/4 tsp (0.5g) Cracked black pepper

Instructions:

  1. Shred the green and red cabbage as thinly as possible (angel hair width). If using pre-bagged mix, soak in ice water for 5 minutes and spin completely dry to restore crispness. Combine with julienned carrots and paper-thin red onions in a large stainless steel bowl.
  2. In a separate small bowl, whisk together the mayonnaise, lime juice, honey, cumin, paprika, salt, and pepper until the mixture forms a smooth, velvety, pale-orange emulsion.
  3. Pour the dressing over the cabbage mixture. Using tongs, lift and turn the cabbage vigorously for at least 60 seconds to ensure every strand is coated in a thin, translucent layer of sauce.