Mexican Cabbage Salad

mexican cabbage salad

I’m calling this dish Mexican cabbage Salad because I don’t know what the real name is (if there is one). When Paul and I lived in the San Joaquin Valley of California (in the center of the state, away from the coast) the Mexican restaurants there would serve this type of dish. It’s normally served in a little bowl in addition to the salsa for dipping with chips. We never see it here on the Central Coast. We did a little experimenting and came up with a mixture that comes pretty close.

This cabbage mix is great as a dip for chips, a topping on carne asada tacos, or filling in burritos. It’s best to allow the mixture to chill at least 30 minutes before serving to allow the full flavor to develop.

Ingredients

1 small cabbage, finely chopped or grated

1-2 plum tomatoes, seeded and diced

1-2 jalapenos, finely chopped

1/4 cup lime juice

1/4 tsp pepper

1/4 tsp salt

Directions

  1. Chop or grate cabbage (I like to use the food processor with the grater blade) into fine pieces.
  2. Add chopped tomato, jalapeno, lime juice, salt and pepper.
  3. Mix well to combine and allow to chill 30 minutes before serving. Leftovers will keep a short time (1-2 days) in the refrigerator.

Zucchini & Tomatoes

This is a super simple side dish using only a few ingredients. The canned tomatoes provide most of the seasonings and give it zesty Italian flavor in minutes. I like to use this as a quick side dish for barbecued steak or chicken. Enjoy!

Ingredients:

4-5 small zucchini

1 can (14.5 oz.) Italian recipe stewed tomatoes

2 TBSP olive oil

1 tsp coarse ground garlic powder

salt & pepper to taste

Directions:

  1. Slice zucchini into thin rounds, 1/8″ to 1/4″ thick.
  2. Add olive oil to a large skillet and heat on medium-high.
  3. Cook zucchini several minutes until zucchini become tender. Season with garlic, salt and pepper.
  4. Add canned tomatoes including liquid.
  5. Simmer until heated through and zucchini are fully cooked.