
Tonight I
made a new cabbage salad based off of a recipe I found on Epicurious. This cabbage salad is refreshing, healthy,
& versatile. It can be eaten on its own,
added to tacos, served on the side with fish, poultry, or red meat (cumin-lime grilled flank steak) like I ate for dinner, or served with
rice & beans for a satisfying vegetarian meal. I only added dressing to the portion we ate
tonight; store leftovers without dressing so that it doesn’t wilt. This is a very flexible recipe; experiment
with ingredients to find your favorite combination. The next time I make this, I may add jicama & red cabbage.


