Monday, August 22, 2011

Mexican Cabbage Salad

One of the beauties of our CSA this summer has been the cold storage vegetables we are getting on these 107 degrees days. (Yes, days is plural). Thus, I get to have some nice cabbage salad to go with my meals, making the summer feel more summery sometimes.

Part of our summer craziness was having about 4 weeks worth of guests staying at our house this summer. All of those were family, but family or not, that's a lot of cooking, entertaining, and runs to the airport. When my cousins came, they got in late afternoon on a weekday, which made it difficult to plan or prepare for supper. I decided to do pulled pork tacos in the slow cooker and decided to have cabbage salad to go with it. Although this summer, I am mixing and matching cuisines on a regular basis, I decided to keep it kinda on a Mexican theme. Thanks to Jamie Oliver for calling this cabbage Mexican and letting me use it. (I see the humor in that sentence).

All the teenagers and adults enjoyed this. I believe my boys tried it. M didn't, but she's not a cabbage fan. It was a nice light salad, good with tacos. It was a nice change from my usual Asian cabbage salads or my other cabbage salads (this will be number 7 and I just discovered another favorite hasn't made it yet).

Serves 4 (maybe 6 if people aren't cabbage fans)

Mexican Cabbage Salad
adapted from Jamie Oliver

1 small cabbage (or 1/2 red and 1/2 white small cabbage), about 4 - 5 cups, thinly sliced
small bunch of radishes (optional--we have no radishes these days), thinly sliced
2 carrots, finely sliced
a large bunch of cilantro, finely chopped
1 -2 jalapeno or other chiles, thinly sliced (optional)
juice of 2 - 3 limes
extra virgin olive oil

Mix together cabbage, radishes, carrots, and most of the cilantro. If you are using red cabbage, you may want to wait until the very end to stir it in so the red color doesn't bleed into the white of the cabbage and radishes. Stir in the jalapenos, if using and a little olive oil. Add most of the lime juice, a fat pinch of salt, and toss. Taste, adjust seasonings, adding more olive oil, lime juice, or salt as necessary.

You could also add a thinly sliced red onion if you are a raw onion fan (I'm not).

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