Prep 10 mins
Total 10 mins
Serves 4 to 6
Ingredients
For the Salad Cream
- 1 tablespoon wine or sherry vinegar
- 1 tablespoon confectioners sugar’ sugar, plus more to taste
- 1 teaspoon Dijon or whole grain mustard
- 1 cup (230 g) store-bought mayonnaise
- Zest and juice of 1 lime, plus more juice if you like
- Kosher salt to taste
For the Salad
- 1 cup (100 g) shredded white or green cabbage (about 1/4 of 1 small cabbage head) (see notes)
- 1 cup (100 g) shredded carrots (about 2 medium carrots)
- 1 cup (75 g) shredded romaine or iceberg lettuce (about 1/4 head)
- 2 firm plum or Roma tomatoes, 1 chopped (about 1/2 cup; 90 g) and 1 sliced 1/4-inch thick
- 1/2 cup (65 g) chopped peeled cucumber (seeded if you like), plus 1/2 medium cucumber, sliced 1/4 inch thick
- 1/2 medium green bell pepper (about 2.5 ounces; 70 g), trimmed and sliced into thin strips
- 2 scallions, sliced thin (about 1/4 cup)
- 1 cup lightly packed fresh cilantro leaves and tender stems (1 ounce; 28 g), washed, trimmed, and finely chopped
- 3 tablespoons Homemade Salad Cream (from recipe above), plus more for serving
- 1/2 cup (125 g) drained canned black-eyed peas or canned vegetarian baked beans, preferably Heinz Original
- 2 hard-boiled eggs, peeled and cut into quarters, wedges, or slices
Directions
For the Salad Cream
- In a small bowl, whisk together vinegar, confectioners’ sugar, and mustard until combined. Add mayonnaise, lime zest, and juice, and whisk until combined.
- Season to taste with salt or lime juice, if desired. Set aside until ready to use or refrigerate in an airtight container for up to 7 days.
For the Salad
- In a large bowl, combine cabbage, carrots, lettuce, chopped tomatoes, chopped cucumber, bell pepper, scallions, and cilantro. Drizzle 3 tablespoons prepared salad cream over vegetables and toss to combine.
- Transfer dressed vegetables to a large serving platter in an even layer. Spoon the baked beans over the top. Garnish with small piles of the tomato slices, cucumber slices, and hard- boiled eggs. Serve right away or cover and refrigerate until cold, about 1 hour. Serve with extra salad cream.
Notes
Store-bough shredded cabbage or coleslaw mix may be substituted for the freshly shredded cabbage.
Make-Ahead and Storage
The salad cream can be refrigerated in an airtight container for up to 7 days. The salad can be refrigerated in an airtight container for up to 3 days.
