2 limes, juiced (or roughly 4 TBSP)
½ lemon, juiced (roughly 1 TBSP)
2 TBSP mayonnaise (preferably Hellman’s)
1 garlic clove, minced
5 pickled jalapeños slices (canned or from a jar), minced
½ tsp chili powder
Dash pepper (to taste)
½ TBSP salt
¼ cup extra virgin olive oil
½ cup cilantro, chopped
½ head Napa cabbage, thinly shredded or sliced (or one bag of pre-shredded coleslaw mix)

Combine first 8 ingredients in a large salad bowl.

Gradually whisk in the olive oil until all elements are combined.

Toss together with the cabbage and the cilantro.

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