Mexican Cabbage Salad/Taco Filling |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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John Broening in the Denver Post. Mild (if you wish), low fat, nice change from raw cabbage with mayo or vinegar and oil. Add it as a garnish to soups, tacos, and enchiladas, or eat it as a side. Don't use softer cabbages, it's best made with sturdy white cabbage. Add some black beans to make a vegan taco filling. This salad will NOT keep well more than a couple of hours. Ingredients:
6 cups thinly sliced white cabbage |
1/4 cup thinly sliced red onion |
1/2 cup cilantro leaf |
1 cup tomato juice |
1 lime, juice of |
1 tablespoon honey |
1 teaspoon ground toasted cumin |
1 teaspoon crumbled dried chili |
hot sauce |
salt |
1 cup cooked black beans, rinsed |
Directions:
1. In a large mixing bowl, combine all ingredients. Allow the mixture to sit, refrigerated, for at least 20 minutes and no more than 3 hours.
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