Sunday, March 14, 2010


A crunchy chopped salad that is tangy and very refreshing.

serves 4

2-3 ripe finely chopped
1/2 bell pepper small chopped
1/2 cucumber finely chopped
1-2 cloves garlic minced
2 scallions (green onions) thinly sliced
2Tbs chopped fresh mint, coriander, or dill (or all )
2Tbs finely chopped parsley
grated rind and juice of 1 lemon
1/2 red cabbage thinly sliced

Put the tomatoes, cucumber,bell pepper, garlic, green onions,herbs and lemon rind and juice in a bowl. Mix well then chill until ready to serve.
When ready to serve mix in the red cabbage, since if added too soon the color will bleed and ruin the fresh colors of the other vegetables. Salt and pepper to taste.

That's it..quick and easy. A great summer salad.The left overs from the night before- added a few falafels and some yogurt sauce for a quick lunch.

Go to Sacramento Spice to see what Shankari has and also to Cooking Schmooking to see what Mel has in store.

1 comment:

Unknown said...

Perfect side with the falafel. Marlena's book has so many wonderful sides!

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