Mexican “Rice” – Seasoned Cabbage Salad

I love the idea of this dish and the flavour of course. I’ve made it several times as a result of being inspired by a raw cookbook to try it out. It’s a nice change from coleslaw and it’s so tasty.

8 cups of shredded cabbage, about 2/3 of a small cabbage
2 cups of fresh or frozen peas
3 green onion, thinly sliced
8 Sun-Dried Tomato halves pureed in 4-5 Tbsp warm water
2 tsp chili powder
1 tsp ancho chili powder
1 tsp ground cumin
1 tsp onion powder
1/2 tsp garlic powder
2 ripe plum tomatoes, diced

Cut the cabbage into large cubes and pulse it in the food processor with the S blade. Pulse until it’s finely chopped and resembles the texture of rice.

Place it in a large bowl and add all of the remaining ingredients.
Serve immediately or let sit out for a while or store in the fridge to let the flavours meld.


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