- 1/2 head green cabbage, sliced thin
- 1/2 head purple cabbage, sliced thin
- 3 mini sweet peppers (in two different colors), thinly sliced
- 2 whole carrots shredded
- 1/2 cup mayonnaise
- 1/2 cup whole milk
- 1 tablespoon sugar
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- Couple dashes hot sauce
- 2 cups fresh cilantro leaves
DirectionsWatch how to make this recipe.
Combine the shredded green cabbage, purple cabbage, sweet peppers and carrots in a bowl. In a separate bowl, mix the mayonnaise, milk, sugar, vinegar, salt and hot sauce. Pour over the cabbage. Toss to combine. Add the cilantro at the very end. Cover and refrigerate for 2 hours.
Recipe courtesy of Ree Drummond