Cabbage and Watercress Salad/ Ensalada De Repollo Y Berras |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This recipe from the Canary islands is adapted from the book !Delicioso! by Penelope Casas. It's one of my faves. Ingredients:
1/2 cup finely chopped watercress, stems trimmed. |
1 small onion, slivered (vidalia or spanish onion preferred) |
1 small carrot, grated. |
2 cups finely shredded green cabbage |
8 -12 cherry tomatoes |
1 tablespoon chopped cilantro leaf |
1 1/2 teaspoons lemon juice |
3 tablespoons olive oil |
1/2 teaspoon salt |
Directions:
1. Toss salad ingredients together in a large bowl.
2. Whisk the dressing ingredients together in a small bowl.
3. Fold the dressing into the salad ingredients.
4. Chill before serving.
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