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Cabbage is one of those vegetables that I think gets overlooked a lot. It's pretty darn versatile and lends itself to so many different uses. Here's a vinegary cabbage slaw that is a Central American staple at meal time. Each country has its own take on it. This recipe, given to me by my father-in-law, is the Nicaraguan version I am most familiar and totally infatuated with.
I can tell you it is great on just about everything. From grilled meats, chicken, and seafood to cheese and plantains - versatile is it's middle name.
Serves 4
1/2 a head of cabbage, cored and outer leaves removed, thinly sliced.
1 large red tomato, coarsely chopped.
1 medium carrot, julienned.
1/4 cup white vinegar*.
1/8 cup apple cider vinegar*.
1/8 cup of water
1 lime juiced.
1/2 generous teaspoon of salt.
Pepper to taste.
Mix all the ingredients together. Place in a storage bag or lidded container so that you can mix up or shake every so often. It is best after sitting a few hours in the dressing, even better overnight. Store in fridge.
Serve with meats, cheese, tortillas, just about anything goes great with this simple but delicious slaw.
*Adjust vinegar levels to your liking.
I gotta try it to make it myself...
ReplyDeleteI've never been too fond of this slaw but I think the last time I tried it I was like 15 so my palette has changed since then.
Looks yummy and I think the man would enjoy it since he likes cole slaw
Give it a shot and let me know if he likes it.
ReplyDeleteLooks very similar to a recipe used here; We use wine vinegar instead of apple cider vinegar, and add slices of red sweet peppers (the long ones).
ReplyDeleteThanx for sharing Jackie!