Friday, January 4, 2013

Mama Guzman's Cilantro Cabbage Salad

8 Serving
1 small head of red or green cabbage
2 medium jalapeno peppers
2 medium carrots, sliced on the bias
½ bunch scallions cut on the bias
1 small bunch of cilantro, roughly chopped
½ teaspoon sea salt
½ teaspoon oregano
1 medium orange, juiced or juice of 1 lemon
¼ cup apple cider vinegar

Note: Orange juice makes the dressing sweet, great for children. The longer it marinates, the better it taste. 

Remove core from cabbage and shred.  Place cabbage in a colander and rinse thoroughly then drain.
Roast jalapeno peppers, let cool then slice and remove the seeds and vein. Then slice or dice peppers.
Cut scallions on the bias.
In a large bowl, combine all the vegetables; add the salt, oregano, orange juice and vinegar.  Mix thoroughly, cover and let salad marinade a few hours before serving.
Taste best after 2 - 3 days when all the vegetables are pickled.
Very delicious!

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