Cabbage and Watercress Salad/ Ensalada De Repollo Y Berras

This recipe from the Canary islands is adapted from the book !Delicioso! by Penelope Casas. It's one of my faves.

• Ready In: 20 mins
• Serves: 2

Ingredients

• SALAD

• 1⁄2 cup  finely chopped watercress, stems trimmed.
• 1  small onion, slivered (Vidalia or Spanish onion preferred)
• 1  small carrot, grated.
• 2  cups  finely shredded green cabbage
• 8 -12  cherry tomatoes
• 1  tablespoon  chopped cilantro leaf

• DRESSING

• 1 1⁄2 teaspoons lemon juice
• 3  tablespoons olive oil
• 1⁄2 teaspoon salt

Directions

1. Toss salad ingredients together in a large bowl.
2. Whisk the dressing ingredients together in a small bowl.
3. Fold the dressing into the salad ingredients.
4. Chill before serving.