Red and Green Cabbage Slaw
Ensalada de Col Rojo y VerdeMany Mexican chefs in the United States have brought the spirit of innovation to Mexican cooking traditions with great success. Near the historic square in Sonoma, California, is Maya, a lively contemporary Mexican restaurant notable for both its traditional and imaginative Mexican dishes. This simple cabbage slaw is the creation of Chef Manual Arjona from Yucatán, a state at the tip of southern Mexico. The salad is topped with Pan-Roasted Tomatillo Sauce.
Ingrediënten
Makes 4 servings
- Pan-Roasted Tomatillo Sauce
- ¼ medium red cabbage very thinly shredded
- ¼ green cabbage very thinly shredded
- 1 tablespoon olive oil
- 1½ teaspoons unseasoned rice vinegar
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper
Instructies
- Prepare the sauce.
- Then, in a medium bowl toss all of the ingredients together.
- Add salt, if needed.
- Transfer to 4 serving plates, stacking each salad in a pile.
- Crown each salad with about 2 tablespoons salsa on top.
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