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Cilantro Cabbage Salad Recipe

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This recipe for Cilantro Cabbage Salad, by , is from The Love Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephen Mack
Added: Saturday, August 23, 2008


1 Head of Cabbage
2 lbs Italian Plum Tomatoes (about 14)
1/2 lbs Carrots
1 large red Onion
1 large bunch of Cilantro
2-3 Jalapeņo peppers
4 Lemons Juiced
1 1/2 tsp. Garlic Powder
Salt to taste (1-2 Tbsp.)

Shred Cabbage. In a large bowl layer 1/3 of cabbage and 1 teaspoon of salt followed by another third of cabbage and 1 teaspoon of salt and then the last of the cabbage with another teaspoon of salt. Shred Carrots an place in the bowl. Slice Onion into thin rings and then into quarters and add to the bowl. Julian plum tomatoes lengthwise and then cut the Julian in half and add to the bowl. Clean and remove Cilantro roots. Dice leaves and stems finely and add to the bowl. Remove the stems and seeds from the Jalapeņos. Dice finely and add to the bowl. Add the Lemon juice and garlic powder and mix well. You may need to add more salt.

Cover tightly and refrigerate 24 hours, stirring several times.

Notes: The Salt and Lemon juice will pull liquid out of the Cabbage and the marinating time is required to meld all of the flavors. Also the Carrots and Tomatoes are in lbs as it is easier to purchase the correct amount that way.




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