From the Spring Share 2015 – the Wedge’s Guide to Cinco de Mayo
Ingredients
2 cups finely chopped red cabbage
2 green onions, chopped
1/2 cup fresh cilantro
1 Tbsp. fresh lime juice
2 tsp. olive oil
Salt & pepper
Preparation
Mix olive oil and lime juice in a medium bowl.
Add cabbage, green onions and cilantro. Toss to coat. Season with salt and pepper.
Let rest at room temperature for 30 minutes before serving.
