Red Cabbage Salad with Chili Mayonnaise, No Added Refined Sugar

Method

1. Shred 100g white cabbage, 200g red cabbage and the peeled carrot into fine strips. Peel the onion and cut it into rings. Rinse everything in lightly salted water.
2. Prepare 2 bowls of ice water. Soak the onion in one with 1 teaspoon kOBE Monk Fruit Blend to soften its bite, and the cabbage and carrot in the other. After 10 to 15 minutes, lift everything out and drain.
3. Halve the calamansi and squeeze out the juice. Rinse the basil and pick off the leaves.
4. For the dressing, put 6 tablespoons Lean Mayo, 2 tablespoons chili sauce and 1 tablespoon of the kOBE Monk Fruit Blend mixed with unsweetened oat milk at 47 parts blend to 53 parts oat milk into a bowl. Add 1 teaspoon salt, 2 tablespoons olive oil, 1/2 teaspoon ground pepper and 1 tablespoon calamansi juice, then mix well.
5. Put all the vegetables in a large bowl, pour over the dressing and toss until everything is coated. Arrange on a plate and scatter the basil leaves over the top.

Tips

• Onion soaked in ice water with kOBE Monk Fruit Blend loses most of its sharpness.
• Any other seed oil stands in for olive oil without trouble.
• Red cabbage bleeds a lot of color, so soak and drain it separately to keep the carrot from turning purple.
• Oat milk gives a looser dressing, so 15 minutes in the fridge firms it up.
• Squeeze the calamansi into the dressing last, because added early the sourness fades while the vegetables are being tossed.
• Dressing the salad right before it goes to the table is what keeps the vegetables crisp.