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Mexi-Fresh Salad
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Description
A wonderful base for tacos, salads, burritos or to accompany enchiladas. Add beans, grilled steak or chicken for an easy dinner!
Ingredients
- ½ heads Napa Cabbage
- 4 stalks Green Onions
- 1 cup Cilantro
- 6 whole Radishes
- 2 Tablespoons Fresh Lime Squeezed Lime Juice
- 1-½ Tablespoon Extra Virgin Olive Oil
- 1-½ Tablespoon Rice Or Apple Cider Vinegar
- 1 pinch Salt
- 4 whole Carrots
Preparation
Thinly slice napa cabbage, white portion of green onions and radishes. Grate carrots. Chop cilantro.
Mix ingredients in a bowl with a fork and add lime juice, olive oil and vinegar over salad. Add salt, to taste.
The fresher the salad, the more crisp the vegetables. If you want more of a coleslaw texture, chill overnight and mix before serving. This salad is best served at room temperature.
*Substitute lemon juice for the lime juice and toasted sesame seed oil for the olive oil for a wonderful Asian-inspired salad!
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mommaof10 on 9.1.2009
We have a salad similar to this but add a touch of chile-garlic sauce to it for a zing and chicken for protein.