I have been eating this spunky dish a lot these days, I’m just LOVING the variety it brings !
The juice of 2 limes
½ red onion thinly sliced
a clove or two of garlic (optional)
up to a tsp and a half cumin
a sprinkle of cayenne pepper
Sea Salt to taste
Cilantro ( 3-4 … or more! Tbs. finely chopped)
3-4 Tbs extra virgin olive oil (if you choose the option of veganaise or mayonnaise -see below- than you’ll need less olive oil)
¼ or ½ (or MORE) purple cabbage. Shredded or sliced thinly with a mandolin.
Spice and salt measurements will all depend upon how much cabbage you are adding. Measure accordingly & play around with it.
Cholula ( optional)
Veganaise (optional) or Mayonaise (also optional)
How to make it happen
Squeeze the juice of one lime into the bottom of your salad bowl. Add some salt.
Thinly slice the red onion and allow to swim , “cook” and marinate in the lime juice for 7-10 minutes give or take.
Add the cumin & cilantro
Stir and allow to sit a bit longer.
Sprinkle some cayenne pepper ( just a touch ; you can always add more at the end. Best not to over do the spice)
Add the cabbage (stir , or massage with your bare hands)
TASTE & decide : Add the optional mayonnaise and Cholula? Either way es muy buena!