Great Lunch Salad

Recipe found on Sproutedkitchen.com

This recipe is a great lunch idea or you could make it as a side dish.  It keeps well in the refridgerator although we loved it so much it didn't last long.  Phoenix loved it, Sophia liked it, and Gabriel hated it and puked it up all over the counter.  Don't let that stop you from making it because it really is awesome.

PASILLA CHILE + LIME CABBAGE SLAW // Serves 6 as a side

zest and juice of two large limes
1 Tbsp. honey
1/2 tsp. sea salt
1/2 tsp. pasilla chile powder (chipotle or ancho chile work as well)
1/4 cup olive or grapeseed oil
2 Tbsp. greek yogurt or mayonaise (see note) *I used organic plain yogurt...I never use mayo.
1 head green cabbage
1/4 cup finely diced red onion
1 bunch of cilantro, roughly chopped
1 ripe mango, peeled and diced
3/4 cup toasted macadamia nuts

In a small bowl, combine the zest and juice of the limes. Add the honey, salt and chile powder and whisk to combine. Mix in the yogurt or mayo and the oil and whisk well. Taste and alter as preferred. Set aside in the fridge.
Chop the cabbage super thin, using a mandoline if you have one. In a large salad bowl, combine the cabbage, red onion, three quarters of the cilantro, reserving some for garnish and mango. (Everything can be done in advance up to this point and kept covered in the fridge until ready for serving). Add desired amount of dressing and toss to coat. Chop the toasted macadamia nuts and garnish the top with the remaining cilantro and mac nuts. Give it a grind of fresh pepper and serve. * I feel like slaw benefits from a good 10-15 minute rest in the dressing if you have the time. just sayin'.