Below, you can find the recipe for this versatile Thanksgiving salad:
1lb. cabbage, angle shred or thinly shredded by hand
1C small dice red bell peppers
1C small dice yellow bell peppers
1C small dice green bell peppers
¼-½C minced jalapenos
¼C chopped cilantro
¼C fresh lemon juice
¼C fresh lime juice
½C canola or other light salad oil, not olive oil
2tsp kosher salt
Place lemon and lime juice in a medium bowl, add salt and sugar. Whisk in oil. Add peppers, jalapenos and cilantro. Chill mixture for 1-4 hours. At service, toss dressing with cabbage.
The cabbage will wilt if held overnight but becomes a nice relish for turkey sandwiches or gilled bratwurst.
Stay tuned for more KU Dining holiday recipes through the rest of the semester! Try them out, snap a picture, tag KU Dining Services on Facebook and let us know what you think!