I served this cabbage salad along with the panqueqas de carne for our Brazilian World Cup dinner – something fresh and healthy to balance out all that meat and cheese. I found the recipe on the Two Little Chefs website.
Brazilian cabbage salad
(serves 6)
- 1/2 a head of white cabbage, shredded
- 1/2 a red pepper, thinly sliced
- 1/2 a yellow pepper, thinly sliced
- 1/2 an orange pepper, thinly sliced
- 2 medium tomatoes, diced
- 1/2 a red onion, thinly sliced
- 4 Tb vinegar
- 2 Tb olive oil
- salt and pepper
- Combine the cabbage, peppers, tomatoes and onion in a large serving bowl.
- Whisk together the vinegar, olive oil, salt and pepper, then pour over the vegetables.
- Toss well, adjust seasoning and serve.
Ten More Bites 
This salad is surprisingly delicious, considering its simplicity, and that it can mostly be done in the food processor!
I agree – a very good effort/reward ratio. Will definitely be making it again.