Photo by Julie Soefer

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4-6 servings

  • 1 head green cabbage, shaved thin
  • 1 medium red onion, julienned
  • 1 bunch green onions, thinly sliced
  • 2 tablespoons cider vinegar
  • ¼ cup mayonnaise
  • 3 tablespoons hot sauce
  • Salt and pepper to taste

Combine all ingredients and refrigerate for at least 1 hour to let flavors meld.

  • Recipe from chef Chris Shepherd of Houston, Texas

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