I recently became addicted to the Fresh Express Southwest cabbage bagged salads that you can find at your local grocery story. I loved this salad so much, I was finding myself spending a lot of money when I figured I could just make it myself. I ending up making a cabbage salad that I think I like better and I’m here to share it with you. (And it also allows me to feature my vintage Tupperware servalier.)
Here’s what you’re going to need:
- 6 cups chopped cabbage
- 2 large celery stalks
- 3 carrots
- 3 green onions
- 3 radishes
- 1/2 chopped cilantro
- 1/3-1/2 cup raisins
- 1/2 cup mayonnaise
- 1 tablespoon vinegar
- 2 tablespoons sweetened condensed milk
- 1-2 tablespoons of horseradish (depending on the level of heat you want to add)
- 1 tablespoon milk
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
You first want to start by chopping up your cabbage. I usually use a mixture of both green and red cabbage, but green cabbage was all I had on hand. Corsely chop about 6 cups.
Next you’ll need to use your mandolin (or use your trusty knife) and chop your celery, carrots, green onions and radishes. Finely chop your cilantro and grab 1/3-1/2 cup of raisins.
Combine all ingredients and mix very well. Next, we’ll move onto the dressing.
This dressing is something that I came up with after having a horseradish based coleslaw dressing in Northern California. Most coleslaw dressings are made with mayo, sugar, vinegar and salt n pepper. That’s fine for a traditional dressing, but mine kicks it up by using sweetened condensed milk. Once you used sweetened condensed milk, you’ll never go back to making your dressing the old way- trust me! Ok, let’s start:
Combine the mayonnaise, vinegar, horseradish, sweetened condensed milk, salt, pepper and milk. Mix throughly until the consistency of a thick dressing. Adjust any seasonings or liquids of the dressing to your liking.
I hope you enjoy this recipe. If you have tried it, I would love to hear your feedback. Feel free to share this with your friends via Facebook or Pinterest.