Subscribe in a reader
© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
| Subscribe in a reader |
| |
Recipe from: Pressdemocrat.com
Servings: About 2 cups
2 cups (about 8 ounces) shredded savoy cabbage
8 red radishes, diced
6 scallions, white and pale green parts only, cut into thin rounds
1 serrano or jalapeño chile, minced
¼ cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons extra virgin olive oil
Kosher salt
Black pepper in a mill
¼ cup minced fresh cilantro leaves
In a medium bowl, toss together the cabbage, carrots, radishes, scallions, and serrano (or jalapeño). Pour the lime juice, vinegar, and olive oil over the vegetables, toss gently but thoroughly. Season with salt and pepper, add the cilantro, and toss again. Let sit at room temperature for 1 hour before serving.