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Caribbean Cabbage Salad July 25, 2010

Posted by nrhatch in Food & Drink, Sustainable Living, Vegetarian Recipes.
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Another recipe from my cyber pal Beth (who made her début appearance with Mango Salsa).  As indicated by its preamble, this  recipe is rather fluid in terms of both ingredients and quantities to use:

I don’t measure when I cook, so here’s the best I can do for a recipe . . .

220px-Carrots_of_many_colorsCaribbean Cabbage Salad

1/2 large head of cabbage, sliced
1 cucumber, diced
3-4 ribs of celery, chopped
1/2 to 1 head of broccoli, chopped
2-4 carrots, shredded
1/2 cup sugar
1/2 cup vinegar
1/2 cup oil
about 2 cups boiling water

Mix veggies together in bowl. Mix sugar, vinegar and oil together, then pour over veggies. Pour boiling water over it, stir, then cover.  Let sit about 20 to 30 minutes, then drain fluids off, and serve at room temp. or refrigerate.

The veggies become slightly soft (kind of wilted) but still kinda crisp. It’s a great summer salad. You can add or omit anything . . . very versatile.

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Comments»

1. Chrissie - July 26, 2010

I love this. I have recently been given loads of veg, (I am helping a greengrocer sell boxes of veg) and to be honest I am a bit stuck with knowing what to do with all the green things in my fridge, lovely as it is!

What kind of oil do you use? Would olive oil be too rich? Do you use white or brown sugar, and what kind of vinegar? I love white wine vinegar, would that work do you think for this recipe?.

nrhatch - July 26, 2010

Chrissie ~ I would use a light oil without much flavor, not a potent olive oil. A light olive oil might work.

Usually “sugar” in recipes mean white sugar, but I expect brown sugar would work fine.

Also “vinegar” in recipes generally means “white vinegar,” but I expect that cider vinegar would also work.

If you need other recipes for all those luscious veggies . . . check out vegetarian resource group: http://www.vrg.org


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