Las Mas Cabbage Salsa Food

CABBAGE SALSA - MEXICAN COLESLAW

Steps:

• Finely dice red onion, tomatoes, jalapeño, garlic, and cilantro and add to medium sized mixing bowl.
• Add lemon or lime juice, salt, a pinch of cayenne pepper, and seasoned salt and stir to combine.
• Chop or shred green cabbage and add to pico de gallo mixture. Stir to combine and serve.

GREAT NANA'S ZUCCHINI BREAD

Steps:

• Beat eggs, sugar, oil and vanilla together until thick.
• Fold in zucchini until blended.
• Sift together flour, baking soda, baking powder, cinnamon.
• Stir in nuts and raisins.
• Combine both mixtures using a spoon, mixing just enough to moisten ingredients (will still have some lumps).
• Bake in greased + floured loaf pans at 350 F for 1 hour or until a toothpick tests done.

CABBAGE SALSA

Steps:

• Combine all ingredients.
• Chill for a few hours.
• Serve with tortilla chips.

POPCAT'S CABBAGE SALSA

Steps:

• Shred the Cabbage and put it in a mixing bowl.
• Sprinkle with the Salt and mix well.
• Chop the Onion add it to the bowl and toss.
• Slice the Green Onion, thinly on the diagonal, both green and white add it to the bowl and toss.
• Mince the Garlic and mix it in well.
• Seed the Jalapeno Pepper, mince it add it to the bowl and toss (Wash your hands before you rub pepper goop in your eyes!).
• Chop the Cilantro add it to the bowl and toss.
• Seed and dice the Roma Tomato add it to the bowl and toss.
• In a separate bowl pour in the juice of the Lime and the Lemon.
• Add the Orange Juice, Apple Cider Vinegar, Hot Sauce (I like Cholula) and Sugar and mix well.
• Pour the juices over the Cabbage mixture and grind some Black Pepper over the top. Mix well and let it sit for at least a couple of hours so the flavors can blend.
• Serve with Tortilla Chips before a meal or as a Side Dish.

CABBAGE SALSA

Steps:

• In a large mixing bowl, combine ingredients and mix well. Add garlic salt and pepper to taste. Serve immediately.

LAS MAS CABBAGE SALSA

Steps:

• mix all together.

OVERNIGHT BREAKFAST BARS

Steps:

• Grease a 13 x 9-inch baking dish.
• To prepare bars, combine flour, oats, flax meal, baking powder, baking soda, salt and ground cinnamon in a medium bowl; set aside.
• Combine granulated sugar, brown sugar and butter in a large bowl. Beat with a mixer at low speed until just blended. Increase speed to high and beat well. Blend in eggs and buttermilk. Decrease speed to low and gradually add flour mixture, beating until just blended and scraping sides of bowl. Fold in apples. Pour into pan.
• To prepare topping, combine walnuts, brown sugar and ground cinnamon; mix well. Sprinkle evenly over batter. Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 350°F
• Uncover pan and let stand for 30 minutes. Bake 45 minutes, or until a wooden toothpick inserted in the center comes out clean. Serve warm.

MELON MANGO SALAD

Steps:

• Make dressing by stirring together plain yogurt, a tablespoon of honey and a teaspoon of grated gingerroot.
• Halve melon and scoop out seeds. Slice, peel, and cut into chunks. Mix with grapes.
• Slice mango on each side of the pit. On each half, slash the flesh into a criss-cross pattern down to the skin. Push the skin from underneath to turn the mango halves inside out. Remove the flesh and add to melon mixture.
• Arrange watercress and salad greens on 4 serving plates. Whisk olive oil and vinegar and season to taste with salt and pepper. Drizzle over the watercress and greens.
• Divide the melon mix equally between the 4, then spoon the yogurt dressing on top. If desired, scoop the seed out of the passion fruit and sprinkle over the salad. Serve immediately.