Mexican Cabbage Salad - Ensalada De Repollo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is the Mexican cabbage salad that is often served with a side of Salsa with chips and is VERY addictive :) This seems to come from the central Mexican regions as I've only experienced this in restaurants where the owners and patrons are from more the Central Mexico regions, rather than from the Baja or western regions. Read more . Enjoy! I have found that buying the angel hair shredded cabbage is much easier and faster than trying to shred the cabbage yourself. For this recipe, I use 3 bags. Ingredients:
1 head of finely shredded cabbage (or three bags of angel hair shredded cabbage) |
4 ripe tomatoes, diced |
2 jalapeno peppers, seeded and finely minced |
1 serrano pepper, seeded and finely minced |
5 green onions, minced |
1 bunch cilantro, leaves minced |
1/2 red onion, minced |
3 cloves of garlic minced |
3 limes, juiced |
1 teaspoon black pepper |
salt to taste |
Directions:
1. Combine all ingredients and refrigerate for 30 minutes to two hours. Adjust seasonings (salt and pepper) to taste. This will keep in the refrigerator for up to two days, but in my house, it never makes it that long. Eat with chips. Enjoy!
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