West Coast Cole Slaw

For summertime picnics and “California Dreamin'” any time of the year:

Take 1/2 of a head of green cabbage. Slice it and then cut it up (rough chop about 1 inch pieces), and put the cabbage into a large salad bowl. Slice 1/2 of a sweet red pepper. (Red field peppers are great if you can find them.)  Cut the pepper slices so you get 1 inch pieces, and add to the cabbage.  Then add about 1/4 cup red onion, diced fine, and 2-3 T of fresh cilantro leaves (separated from the stems, but no need to chop.)

Make the dressing:  Thin 1/2 cup mayo (the real thing) with 2 T lime juice.* Add 1/2 ginger (fresh if possible, but powdered will work) and 1 tsp soy sauce (gluten-free and/or low sodium okay).

Pour the dressing onto the salad, mix well, and serve.

*If you don’t have lime juice, you can use orange juice or even a light vinegar.

Recipe and photo by Randa Dubnick