San Andrés Cabbage Salad
Ingredients
Dressing:
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- 1 garlic clove minced or mashed
- ¼ teaspoon ground cumin
- 2 tablespoons finely chopped fresh parsley
Salad:
- 1 small head about 1 pound green cabbage, finely shredded
- 16 hearts of palm drained and thinly sliced
- 2 slices pineapple cut into small wedges
- 8 slices medium tomato
- 8 slices medium green bell pepper
- 8 slices medium onion
- ¼ cup cooked corn kernels
- 1 cup coarsely grated carrot about 2 medium
- Salt to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, salt, black pepper, minced garlic, ground cumin, and chopped parsley.
- Set the dressing aside.
- Assemble the Salad: On a serving platter, create a bed of finely shredded green cabbage.
- Arrange the hearts of palm, pineapple wedges, tomato slices, green bell pepper slices, onion slices, and cooked corn kernels over the cabbage.
- Sprinkle the grated carrot on top and season lightly with salt.
- Drizzle with Dressing: Pour the prepared dressing evenly over the salad, ensuring it covers all the ingredients.
- Chill and Serve: Refrigerate the salad for at least 2 hours to allow the flavors to meld and for the salad to chill.
- Alternatively, serve immediately at room temperature.
Notes / Tips / Wine Advice:
This refreshed San Andrés Cabbage Salad maintains the essence of the original recipe while adding a modern touch. It’s a vibrant and flavorful salad featuring a variety of textures and tastes, perfect for a refreshing meal or as a side dish for various occasions!
Nutritional Information
Calories: 290 kcal