Cilantro and Green Cabbage Slaw - Tucson's El Charro

The dressing can also be used with enchiladas, and is very good with seafood filled enchiladas. Use Garlic Puree - Tucson's El Charro. Chef Carlotta Flores, owner of El Charro Cafe.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup  oil
• 1⁄2 cup lime juice
• 1  tablespoon vinegar
• 1⁄4 cup garlic paste or 2  garlic cloves
• 1  teaspoon salt
• 1  teaspoon lemon pepper
• 1  head green cabbage, finely shredded
• 1⁄4 cup  chopped fresh cilantro
• 1⁄4 cup  diced green onion
• 1  cucumber, peeled and diced
• 2  limes, cut in wedges
• 4  radishes, sliced
• 2  tablespoons  dried chili pepper flakes

Directions

1. To make the dressing, combine the oil, lime juice, vinegar, salt, and lemon pepper in a jar with a tight lid. Shake well to mix.
2. For the salad, in a large bowl, mix the cabbage and cilantro and toss with the dressing. Add in the rest of the ingredients (finely mince the 2 garlic cloves, and add those if you aren't using garlic paste) and toss lightly, or place these other vegetables around the salad platter as a garnish.
3. If you want, add some crumbled cojita or other Mexican white cheese for added flavor.