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Credit: Jason Ziobrowski, CEC, Corporate Chef, East Coast, Indian Harvest, Bemidji, Minn.
The National Culinary Review, April 2012
2 cups finely shredded green cabbage
½ cup thinly sliced red onion
½ red jalapeño, halved, seeded, julienned
1 green jalapeño, halved, seeded, julienned
½ cup julienned sun-dried tomato
½ cup julienned kalamata olive
2 oz. feta cheese, crumbled
Salt, to taste
Method: Mix together cabbage, onion, jalapeño, sun-dried tomato, olive, feta and juice from limes. Salt, to taste. Let stand for about 15 minutes to incorporate all flavors and wilt cabbage.
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