haikuman

© 2012 Doug Heckaman

Ingredients

• 1 Head of Cabbage - chopped (or 3 - 1 lb. bags of pre-chopped Cabbage)
• 1 teaspoon sea salt (divided)

• 2 Cups Mayonnaise (actual mayo, not Miracle Whip)
• 1/4 Cup Apple Cider Vinegar
• 1/3 Cup Plain Yellow Mustard
• 1/8 Cup Fresh Cilantro leaves - coarsely chopped (fresh Basil also works well)
• 1 teaspoon Sriracha Hot Chili Sauce (or more to taste - this is optional)
• 1 teaspoon fresh Lime Juice
• 1 teaspoon Celery Seed
• a pinch or two of white refined stevia powder (or a teaspoon of sugar if you aren’t watching carbs)

To Prepare:

Cut the cabbage into quarters and remove core. Slice thinly with a mandolin or sharp knife and then chop as desired. Layer each quarter of the chopped cabbage in a very large mixing bowl and sprinkle each layer with salt as you go - approx. 1/4 teaspoon salt for each of the 4 layers. Toss the salted chopped cabbage to mix and let stand while you are preparing the dressing - at least 15 minutes.

Combine all the remaining ingredients in stainless steel or glass mixing bowl and mix well.

Add about 3/4 of the dressing to the cabbage and mix thoroughly before adding any more. The leaves of some cabbages are more densely packed then others and may require more dressing. (Any leftover dressing makes an excellent base for a vinaigrette.)

Serving suggestion: I mix a generous portion of this slaw into Canned Pink Salmon instead of the usual celery. I add a bit of Olive Oil, dollop of mayo and a splash of gluten-free Tamari. Great served alone on a plate topped with a sprinkle of toasted Sesame Seeds.

A Low-Carb World Tour™ Recipe.

Tags: bbq, cabbage, Cilantro, gluten-free, low-carb, mustard, paleo, primal