Cilantro and Green Cabbage Slaw - Tucson's El Charro |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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The dressing can also be used with enchiladas, and is very good with seafood filled enchiladas. Use Garlic Puree - Tucson's El Charro. Chef Carlotta Flores, owner of El Charro Cafe. Ingredients:
1/2 cup oil |
1/2 cup lime juice |
1 tablespoon vinegar |
1/4 cup garlic paste or 2 garlic cloves |
1 teaspoon salt |
1 teaspoon lemon pepper |
1 head green cabbage, finely shredded |
1/4 cup chopped fresh cilantro |
1/4 cup diced green onion |
1 cucumber, peeled and diced |
2 limes, cut in wedges |
4 radishes, sliced |
2 tablespoons dried chili pepper flakes |
Directions:
1. To make the dressing, combine the oil, lime juice, vinegar, salt, and lemon pepper in a jar with a tight lid. Shake well to mix.
2. For the salad, in a large bowl, mix the cabbage and cilantro and toss with the dressing. Add in the rest of the ingredients (finely mince the 2 garlic cloves, and add those if you aren't using garlic paste) and toss lightly, or place these other vegetables around the salad platter as a garnish.
3. If you want, add some crumbled cojita or other Mexican white cheese for added flavor.
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