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Saturday, November 22, 2008

cabbage salad with lime and oregano

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This salad is wonderful with any kind of Mexican dinner, but it’s perfect alongside the enchiladas filled with braised greens and garlic-roasted potatoes. Fresh and crunchy, it makes a perfect contrast to the rich flavors and soft textures of the enchiladas. Of course I used Alaskan cabbage!

This recipe is based on one in Vegetarian Suppers from Deborah Madison’s Kitchen. It’s fine even the next day as leftovers—it just gets to be more like cabbage pickles.

Tip: in case you like to make things occasionally with lime juice (like guacamole, or this recipe, for example) but you don’t always have limes hanging around, you can buy a big bag of them from Costco, squeeze them right away, and freeze the juice in small containers. Then you can just pop a container in the microwave for a few seconds when you need some fresh lime juice.

6 cups finely sliced green or red cabbage
1 ½ teaspoons sea salt or kosher salt
2 teaspoons sugar
¼ cup finely diced white onion or scallion
2 pinches dried oregano
2 to 4 tablespoons chopped cilantro (if you have it—but go ahead and make this salad without cilantro if you don’t have any hanging around.)
1/3 cup lime juice

Toss the cabbage with the salt and onion and sugar. Add the rest of the salad ingredients, toss well, and taste carefully. Does it need more sugar? More salt? More lime? Add until you’re happy with the flavors. It should be bright and pickle-y, not bland. Refrigerate until ready to use.


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