Mucho Gusto Spring Salad
4 cups shredded white cabbage or use pre-shredded coleslaw
1 cup shredded red cabbage (I do half and half with the cabbage)
1/4 cup finely chopped red onion
1 cup thinly sliced and chopped turnip
¼ cup of Primal Kitchen Avocado Mayo (add more for creamier sauce)
1/4 cup of Primal Kitchen Chipotle Lime Mayo (add more or less to taste)
2 tablespoons apple cider vinegar (I suggest you start with 1 tablespoon. Taste repeatedly and adjust as necessary.)
1 teaspoon FCC Sweet & Spicy Mustard (Add more to your liking, but be careful not to overdo it)
1 teaspoon celery salt
salt and pepper to taste
Mix wet ingredients and spices separately, then add them to the salad
Cover and refrigerate for at least 1 hour. Serve chilled, and enjoy!!
Recipe by Je'an Lee Howe from Fresh Chile Cookin'! group on Facebook.
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