Ensalada de repollo - cabbage slaw

Yield: 1 servings

Measure Ingredient
1 large Green cabbage -; (abt 1 1/2 lbs)
1 cup Fresh mint leaves
\N \N Zesty Dressing; see * Note
\N \N === GARNISH ===
1 tablespoon Pickled red jalapeno strips; (optional)
\N \N Sliced radishes

* Note: See the "Zesty Dressing" recipe which is included in this collection.

Cut off the loose outer leaves of the cabbage and remove any bruised spots.

Wash cabbage thoroughly and cut in half. Cut out the thick part of the core and wash cabbage leaves under cold running water. Drain, cut-side down.

Shred or chop cabbage. Place in a large salad bowl and fold in mint leaves.

Shake the Zesty Dressing in a bottle and remove the garlic. Pour amount needed over the shredded cabbage and mix. Garnish with pickled jalapeno strips or sliced radishes. This recipe yields ?? servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Aida Gabilondo, "Mexican Family Cooking" From the TV FOOD NETWORK - (Show # CL-9119 broadcast 04-30-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Aida Gabilondo

Converted by MM_Buster v2.0l.

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