Mexican Cabbage Salad/Taco Filling

Submitted by zeldaz51

"John Broening in the Denver Post. Mild (if you wish), low fat, nice change from raw cabbage with mayo or vinegar and oil. Add it as a garnish to soups, tacos, and enchiladas, or eat it as a side. Don't use softer cabbages, it's best made with sturdy white cabbage. Add some black beans to make a vegan taco filling. This salad will NOT keep well more than a couple of hours."

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 4

ingredients

• 6 cups thinly sliced white cabbage
• 1⁄4 cup thinly sliced red onion
• 1⁄2 cup cilantro leaf
• 1 cup tomato juice
• 1 lime, juice of
• 1 tablespoon honey
• 1 teaspoon ground toasted cumin
• 1 teaspoon crumbled dried chili
• hot sauce
• salt

• Optional

• 1 cup cooked black beans, rinsed

directions

1. In a large mixing bowl, combine all ingredients. Allow the mixture to sit, refrigerated, for at least 20 minutes and no more than 3 hours.