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 recipe#230764. Chef Carlotta Flores, owner of El Charro Cafe.
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INGREDIENTS
Nutrition- 1⁄2cup oil
- 1⁄2cup lime juice
- 1tablespoon vinegar
- 1⁄4
- 1teaspoon salt
- 1teaspoon lemon pepper
- 1
- 1⁄4cup chopped fresh cilantro
- 1⁄4cup diced green onion
- 1
- 2
- 4
- 2tablespoons dried chili pepper flakes
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DIRECTIONS
- 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.
- 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.
- If you want, add some crumbled cojita or other Mexican white cheese for added flavor.
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