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1 small head green cabbage, cored, shredded, about 6 cups
1 cup shredded red cabbage
1/2 of a small red or white onion, finely chopped, rinsed
2/3 to 1 cup mayonnaise
1 tablespoon cider vinegar
2 to 4 tablespoons Frontera Red Pepper Hot Sauce
Salt to taste
Chopped fresh cilantro, parsley or green onions, for garnish
Chopped toasted pumpkin seeds (pepitas), for garnish
Mix all ingredients, except garnishes, in a large bowl. Refrigerate 30 minutes or more to allow flavors to blend. Garnish with cilantro and pumpkin seeds just before serving. Serves 6.
Recipe from Salsas That Cook by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless.
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