INGREDIENTS

2 cups Chayote Squash , shredded 
1 cup Carrots , shredded   
1/4 cup Green Onion , thinly sliced 
1 1/2 cups Shredded Cabbage  
2 Tbsp. Fresh Cilantro , chopped 
1 1/2 tsp. Fresh Jalapeño , minced 
1/2 oz. vol. Hot Water  
1 tsp. Southwest Base (Custom Culinary) 
1/2 cup  Sour Cream  
1 tsp. Spicy Worchestershire Sauce  
1 1/2 tsp.  Lime Juice  

DIRECTIONS

1.) Toss vegetables together in a mixing bowl. Set aside.

2.) In a separate bowl, dissolve southwest base with hot water. Fold in remaining ingredients and whisk together until smooth.

3.) Pour over vegetables and toss to coat.

4.) Place in a storage container. Label, date and refrigerate.