Recipe: Cabbage Salsa

CABBAGE SALSA
Makes about 2 cups

2 cups (about 8 ounces) shredded savoy cabbage
carrots (amount not provided)
8 red radishes, diced
6 scallions, white and pale green parts only, cut into thin rounds
1 serrano or jalapeno chile, minced
1/4 cup freshly squeezed lime juice
2 tablespoons rice vinegar
2 tablespoons extra virgin olive oil
Kosher salt
Black pepper in a mill
1/4 cup minced fresh cilantro leaves

In a medium bowl, toss together the cabbage, carrots, radishes, scallions, and serrano (or jalapeno).

Pour the lime juice, vinegar, and olive oil over the vegetables, toss gently but thoroughly. Season with salt and pepper, add the cilantro, and toss again.

Let sit at room temperature for 1 hour before serving.

Source: Clay Irving, Manhattan Beach, CA

Here is the recipe you are mentioning. You might substitute the lime juice for vinegar, but I think the natural fresh flavor of the lime will be lost. You can experiment but I do not recommend it.

Gladys/PR