Cabbage Karimbhoy

This recipe is one of my favorites. It’s quick and simple, and extremely filling without being too heavy. The spice the chilies add to it makes a huge difference so don’t shirk on them.

Cabbage Karimbhoy
1 small cabbage (or ½ a large one), chopped very fine
2-3 green chilies (like Serrano)
2 eggs, hard boiled
1 small sweet onion, sliced fine
½ to ¾ cup mayonnaise
Salt to taste
Fresh pepper to taste

Chop the cabbage to create fine, long, thin strands. Keep aside in a large bowl. Next slice the onion quite fine. Cut the chilies into thin slices as well. Using an egg slicer, slice the boiled eggs horizontally, and then vertically, to make it have a diced appearance. Add all these ingredients to the cabbage and keep in the fridge till time to serve. (Prepare ahead of time up to here.)

In a separate bowl, mix the mayonnaise well with the salt and pepper. Then add the mayonnaise to the cabbage and toss well. If more mayonnaise is needed, mix it with salt and pepper before adding to the cabbage. Do not over-power the cabbage with the mayonnaise. Serve cold, immediately.

Notes:
* I use light or fat free mayonnaise. Because the consistencies of these mayonnaises are thicker than regular mayonnaise, I usually mix about a tablespoon of milk in with the mayonnaise to thin it out.