[MC-AllEthnic-Recipes] Mexican Nacho Slaw - Cabbage Escabeche - 6g Carbohydrate; 2g Dietary Fiber

 

                      

* Exported from MasterCook *

                  Mexican Nacho Slaw - Cabbage Escabeche

Recipe By     :Adapted from David Suarez, chef and culinary director at Rosa Mexicano.

Serving Size  : 12    Preparation Time :0:00

Categories    : LowCal (Less than 300 cals)     LowerCarbs

                Vegan

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4                     jalapeño peppers -- stemmed, seeded and cut lengthwise into thin slivers (julienne)

     1/2         large  green cabbage head -- cored and shredded (8 to 9 cups)

  2              large  carrots -- peeled and shredded (scant 2 cups)

  1        small bunch  flat-leaf parsley -- leaves only, finely chopped (about 1 cup)

  1                cup  apple cider vinegar

  2 1/2    tablespoons  kosher salt

  1         tablespoon  sugar

Combine the jalapeno peppers, cabbage, carrots and parsley in a large

bowl. Add the vinegar and toss to coat evenly, then add the salt and

sugar. Mix well, then cover with plastic wrap. Refrigerate for 2 hours,

then drain in a colander. 

The slaw is ready to use right away; or transfer it to a heavy-duty

plastic resealable food storage bag, seal and refrigerate for up to 4

days, shaking to redistribute the contents each day.

Makes 6 cups (12 one-half cup servings)

This makes enough tart slaw for any nachos you put together. You'll have

enough left over to use as a topping or side for sandwiches. 

MAKE AHEAD: The slaw needs to marinate for 2 hours. It can be refrigerated

in an airtight container for up to 4 days. 

Cuisine:

  "Mexican"

Source:

  "Washington Post"

S(Formatted by Chupa Babi):

  "Dec 2012"

Yield:

  "6 cups"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 25 Calories; trace Fat (5.8%

calories from fat); 1g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 1189mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0

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