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Latin American Cabbage Salad- yields 2 cups or 1 serving
1 cup pressed cabbage (see recipe below)
1/2 ripe tomato, seeded and diced
1/4 cucumber, seeded and thinly sliced
1/2 celery stalk
1/4 red bell pepper
2 TBSP minced fresh cilantro
1 TBSP fresh lime juice
2 tsp minced onion
1 1/2 tsp extra virgin olive oil
Place all the ingredients in a mixing bowl and toss well. Marinate for 10 minutes at room temperature before serving. Stored in sealed container in the fridge, this salad will keep for 2 days.
Pressed Cabbage yeilds 2 cups or 2 servings
1/2 green cabbage
1/2 tsp salt
Thinly shred cabbage, you can use a knife or food processor. Toss the cabbage with salt in colander and allow to drain 1-3 hours. Rinse. Press the cabbage lightly to remove excess water, then dry between layers of paper towels (I always skip this step). Will keep 3 days when covered tightly and kept in the refrigerator.
Another tasty thing we had was a raw pasta dish, basically using the recipe out of Living Cuisine (which I have mentioned here several times before). The recipe was for an award winning lasagna, but I made a pasta instead. I marinated mushrooms and made a raw marinara according to the lasagna recipe directions. I then used a vegetable peeler to make zucchini "noodles." We served it all together with some chopped pine nuts as a garnish. It was quite delicious and I will make it again. The one thing I loved about the raw sauce was that you mixed everything together in the food processor except for the tomatoes which you finely diced. You then mixed it all together and it made a really nice texture. All other raw sauces I have made have been blended, so I liked the distinction of Renee's sauce.
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