Dish of Red Cabbage Medley Salad
(click to enlarge)

Red Cabbage Medley Salad


US Southwest
Makes:
Effort:
Sched:
DoAhead:  		 3 #
**
1 hr
Yes		 An interesting and attractive salad of many textures, suitable for both table and buffet. This is a Vegetarian version of our Tuna Red Cabbage Salad.




7
3
3
7
7
11
1
-------
1/4
2
3
1
1/3
-------
ar
oz
T
c
oz
oz
oz
c
----
c
t
T
t
t
-----

Red Onion
Cider Vinegar
Red Cabbage
Bell Pepper red
Grape Tomatoes
Grapes, red
Cilantro
-- Dressing
Olive Oil ExtV  
Lime Zest
Lime Juice
Salt
Pepper
-- Topping
Avocado
Make   -   (1 hr)
  1. Quarter ONION lengthwise and slice crosswise 1/8 inch. Tumble with Cider Vinegar and set aside, tumbling a couple of times.
  2. Core CABBAGE and shred fairly small. Measure is after shredding moderately packed.
  3. Cut BELL PEPPER into thin strips about 1-1/2 inches long. Mix with Cabbage.
  4. Cut GRAPE TOMATOES and GRAPES in half crosswise and mix with Cabbage.
  5. Chop CILANTRO coarse (thin stems can be included). Measure is after chopping moderately packed. Mix with Cabbage.
  6. Mix Onions into Cabbage, including the Vinegar.
  7. Grate LIME ZEST, then squeeze LIME JUICE. Mix all Dressing items in a small jar.
  8. At Serving Time
  9. Cut AVOCADO into about 1/2 inch chunks.
  10. Shake up Dressing and pour over Salad and tumble gently.
  11. Serve cold garnished with Avocado pieces. For Buffet service, just tumble the Avocado pieces in or some one will pick them off the top.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
8gv_rcbmdy1 250620 esc96   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.