| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Posted, Salads, Vegetables |
6 |
servings |
INGREDIENTS
| 2 |
|
Heads Savoy Cabbage |
| 1/2 |
sm |
Red Onion |
| 3 |
|
Jalapeno Pepper |
| 2 |
|
Sprigs Cilantro |
| 1 |
|
Lime; Juice Only |
| 3 |
ts |
White Wine Vinegar |
| 1/2 |
c |
Extra Virgin Olive Oil |
|
|
Salt And Pepper |
INSTRUCTIONS
Tear off and discard the outer leaves of the cabbages. Quarter the heads
and remove their cores. Slice the quarters crosswise, into 1/8" thick
strips. Slice the onion lengthwise as thin as possible. Cut the jalapeno
peppers in half, remove their seeds and veins, and slice the peppers very
thin. Coarsely chop the cilantro. Combine all the sliced vegetables in a
large bowl and toss with the lime juice, 2 tsp of the vinegar, the olive
oil and salt and pepper to taste. Taste again and, if necessary, add more
jalapeno and vinegar. Serve at room temperature.
Recipe by: Chez Panisse Vegetables by Alice Waters
By Meg Antczak <meginny@frontiernet.net> on Jun 14, 1998, converted by
MM_Buster v2.0l.
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