Ensalada de Repollo (Cabbage Salad)

Bright and beautiful, crunchy and delicious, this savory salad brightens any entrée set aside it.

 It is perfect for meals that feature plain meats, but compliments casseroles and rice/bean dishes as well.  It serves as “supper” on hot summer evenings along side a deep bowl of tortilla chips and black bean dip.  A crisp white wine (Chenin Blanc) or Cranberry Margarita and dinner is served!

  • 6 c. finely shredded cabbage (half purple/half green)
  • 1 c. thinly julienned red bell pepper
  • 1/4 c. finely chopped spanish onion
  • 3 ribs celery, thinly sliced on the diagonal
  • 4 plum tomatoes, seeds removed and thinly julienned
  • 1 c. Cucumber, cut in 2-1/2″ lengths, then  thinly julienned

Dress with:

  • 1/4 c. lime juice
  • 3 tsp. fruity olive oil
  • 1/2 tsp. salt
  • freshly ground black pepper to taste

Refrigerate for at least an hour.

 

This entry was posted in Cookbook, EASY, Free Recipes, Full Menu + Wine Suggestion, Light & Healthy, QUICK FIXES, Salads, Summer Salads, Taste Proven Recipes, What's for Dinner? Yum!. Bookmark the permalink.

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