Shred the cabbage and cut the rest of the vegetable and herbs.
Add all of the ingredients to a large bowl and combine well.
Cover and refrigerate for at least 30 minutes before serving to let the flavors develop.
- Shred the cabbage and other veggies as evenly as you can so that they combine easily.
- Keep the salad refrigerated. Because this slaw contains mayo, it shouldn't be left at room temperature for more than 2 hours.
- Garnish with fresh cilantro, parsley or chives.
Calories: 293kcal | Carbohydrates: 9g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 286mg | Potassium: 285mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5013IU | Vitamin C: 50mg | Calcium: 47mg | Iron: 1mg