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Lilly’s Table

 
 
Kohlrabi Stuffed Poblanos
© Lillys-Table.com Photo of Curdito Cabbage Salsa
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Curdito Cabbage Salsa

from Kohlrabi Stuffed Poblanos with Curdito & Cantaloupe Salsa, the Week of September 2, 2012.
View the previous recipe for this meal.

This Salvadoran slaw appears along papusas and if you are lucky in little bowls perfect for dipping chips at some Mexican restaurants. Allow this slaw some time to marinate and absorb, otherwise it comes together quickly and with ease.

Ingredients

  • 4 cups cabbage, shredded
  • 1 carrot, shredded
  • ¼ cup apple cider vinegar, or white wine vinegar
  • 1 lime, juiced
  • 1 teaspoon salt
  • ¼ cup cilantro, finely minced, optional

Serving Size: 6 People

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Preparation Instructions

Toss all of the ingredients together in a large plastic bag. If your bag is flimsy, double bag to avoid it leaking all over your fridge. Lay it flat in the fridge. Place a heavy weight on the bag. Typically I grab a flat, covered dish that is already in there and then pile on heavy items that were already in the fridge. Rest for at least 30 minutes, the longer the better.

Periodically rotate the bag, flip it around and reapply the weight.

When it is time to serve, sprinkle on the chopped cilantro as a garnish.