Thinly slice half your head of cabbage. If using the whole head, simply double the recipe. If you're not a Knife Kninja like myself, you can buy shredded cabbage in the produce section.
Shhhh ... Don't tell my kids, but I saved the other half of my cabbage for lumpia tomorrow night. Can't wait!
These are my favorite lemons, hands down. They're not available all year, and can be pricey when not on sale - but get them if you can. Unbeatable crisp, tangy, super lemony flavor! Halve & juice!
I have this fancy contraption, but use hands if you like. Remember to strain out the seeds! Juice straight into the jar you'll use. Yes, that IS a Tostitos Queso dip jar. Don't you judge me.
PER LEMON USED - add one tbsp olive oil, half teaspoon sea salt. For this recipe, that means four tbsp oil & two tsp sea salt.
Pepper is necessary, amount is negotiable. I don't have time/will/patience to grind, then measure - straight into the jar it goes! Grind amounts proportionate to your love of pepper.
Place the lid on the jar and shake, shake, shake, señora. You'll end up with this creamy, gorgeous mix. If it sits for any amount of time before use, you'll have to shake it again - it will separate.
Pour contents into the bowl of cabbage & gently toss. Look how the pepper clings to the cabbage, as if it has finally found twoo wuv.
Serve with ANYTHING! I like to keep to a theme, so tonight we had asian pork tenderloin & edamame. WITH chopsticks, thankyouverymuch. Enjoy, and please share any modifications you have!
- 4.0 Lemons
- 4.0Tbsp Olive oil
- 2.0tsp Sea salt
- Fresh cracked pepper (to taste)
- Half head green cabbage