Dish of Cabbage Cilantro Salad
(click to enlarge)

Cabbage Cilantro Salad


Chile   -   Ensalada de Repollo con Merquén
Makes:
Effort:
Sched:
DoAhead:  		 4 cups
**
25 min
Yes		 A simple, elegant and refreshing salad. It stands up well on the buffet table. The one "difficult" ingredient is easy to get around. I hand chop as food processors tend to chop too fine.

1
2/3
-----
3
2
1/2
1/2
-----
#
c
---
T
T
t
t
---
Cabbage
Cilantro
-- Dressing
Lemon Juice
Olive Oil ExtV
Merkén (1)
Salt
-- Garnish
Kalamata Olives
Make   -   (25 min   (hand chopped))
  1. Core CABBAGE and chop fine.
  2. Chop CILANTRO fine, leaves and tender stems. Mix with Cabbage.
  3. Mix all Dressing items.
  4. Pour Dressing over Salad and tumble until evenly distributed.
  5. Serve Cool
NOTES:

  1. Merkén

      [Merquén]   This is specified by the Spanish title. It's smoked Cacho de Cabra (goat horn) Chilis, often mixed with some salt (80% Chili, 20% Salt). It's expensive and inconvenient to get in North America. The writer of the pattern recipe admitted he uses it, but specified 1/2 t regular Chili Flake and 1/2 t Salt - no smoked flavor. I ground up 1/2 t Guatemalan Chili Cobanero and it worked fine for me, giving a smoked flavor and not too hot. One spice vendor fakes it up with Smoked Paprika and some hot Chili Powder, saying ground Chipotle chili is way too hot. For details see our South American Chilis page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
agv_cabcil1 170724 tch32   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.