Slice the green and purple cabbage into thin strips, use a sharp knife or a mandolin. Grate the carrot and chop the green onions and cilantro. Place everything into a large bowl and chill until ready to serve.
Zest and then juice the lemon and limes into a cup, add the reaming dressing ingredients and stir to combine.
Dress the salad at the last minute before you serve to keep the cabbage cool and crisp, toss well to combine.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…