Tuesday, March 8, 2011
Mexican cabbage slaw
We made delicious black bean and brown rice burritos last night. The kids had wanted to make guacamole, so while they mashed away, I made a crunchy and refreshing salad to go with the burritos. The salad is really a snap to make, just throw everything in a bowl and toss.
1/2 head shredded Napa cabbage
1/2 head shredded purple cabbage
2 chopped scallions
1 finely sliced red pepper
1/2 bunch cilantro leaves, chopped
1/4 C. toasted Pepitas (pumpin seeds)
1/2 diced green apple
1/4 C. Ume plum vinegar (if you don't have it, use red wine vinegar)
1/2 C. olive oil
1 tsp. cumin
1 tsp. chili powder
Combine all vegetables in a large bowl, add vinegar, oil , cumin and chili powder and toss well to combine.
This salad can easily be made Asian by using sesame oil, 2 cubes of frozen ginger and toasted sesame seeds. OMIT the Pepitas, cumin and chili powder.