Recipe by Sharon123
Adapted from The Culinary Institute of America: Grilling Cookbook, this goes great over Baja Fish Tacos, to top a hamburger, tofu burger or fish sandwich!
Top Review by WiGal
Very nice topping for our turkey enchildas! Cilantro is right amount for us. The only thing I did different was I used a tiny amount of pickled jalapeno and omitted the salt. Served with corn salad, steamed veggies, and cantaloupe. Thanks Sharon for sharing.
- 2 cups green cabbage, finely shredded
- 2 teaspoons lime juice
- 2 teaspoons honey
- 2 tablespoons red onions, minced
- 2 teaspoons jalapenos, minced (more or less to taste)
- 2 teaspoons chopped cilantro
- salt, to taste