* Exported from MasterCook *
Mexican Nacho Slaw - Cabbage Escabeche
Recipe By :Adapted from David Suarez, chef and culinary director at Rosa Mexicano.
Serving Size : 12 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 jalapeño peppers -- stemmed, seeded and cut lengthwise into thin slivers (julienne)
1/2 large green cabbage head -- cored and shredded (8 to 9 cups)
2 large carrots -- peeled and shredded (scant 2 cups)
1 small bunch flat-leaf parsley -- leaves only, finely chopped (about 1 cup)
1 cup apple cider vinegar
2 1/2 tablespoons kosher salt
1 tablespoon sugar
Combine the jalapeno peppers, cabbage, carrots and parsley in a large
bowl. Add the vinegar and toss to coat evenly, then add the salt and
sugar. Mix well, then cover with plastic wrap. Refrigerate for 2 hours,
then drain in a colander.
The slaw is ready to use right away; or transfer it to a heavy-duty
plastic resealable food storage bag, seal and refrigerate for up to 4
days, shaking to redistribute the contents each day.
Makes 6 cups (12 one-half cup servings)
This makes enough tart slaw for any nachos you put together. You'll have
enough left over to use as a topping or side for sandwiches.
MAKE AHEAD: The slaw needs to marinate for 2 hours. It can be refrigerated
in an airtight container for up to 4 days.
Cuisine:
"Mexican"
Source:
"Washington Post"
S(Formatted by Chupa Babi):
"Dec 2012"
Yield:
"6 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 25 Calories; trace Fat (5.8%
calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 1189mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0
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