It should be Tomatillo Slaw. This coleslaw uses traditional taco accompaniments, like lime, cabbage and radishes to create a light, tangy coleslaw. There are many variations you could make here – use yogurt instead of mayo, leave out the cumin, add some chipotle powder, add cilantro but not scallions…the whole thing here is to make it your own. This isn’t about a decadent, creamy dish, it’s about a bright, clean tasting one. And it’s about using jarred salsa to make your life easier. It’s about:
1 Head cabbage, cut into thin strips
2 Cups mayonnaise
1 17.6 Oz jar tomatillo salsa(salsa verde)
Zest and juice of 6 limes
Cumin, salt and pepper to taste
1 Bunch each cilantro and scallions(optional)
1)Wash the radishes thoroughly under cold water, then cut the top and bottom off the radishes…
and slice them as thinly as possible(that is my sister’s murderer’s thumb, not mine. I should only be so lucky!).
2)Place the radishes and cabbage in a large bowl.
3)In another bowl, combine the mayonnaise,
lime zest, juice and scallions/cilantro if you are adding them.
4)Mix to combine and taste for seasonings. Add the spices in quantities that please you. If it is too tangy, throw in some more mayo. Too bland? Add some salt or scallions. You need to make this the way that YOU like it.
5)Add the dressing to the slaw, mix to combine and let it rest for at least 1 hour or up to 3 hours. Before you serve it, taste for spices again – you may need to ad more salt or pepper, since the cabbage absorbs the flavors quite thoroughly.