Brazilian cabbage salad

13 Jul

cabbage salad

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
  1. Combine the cabbage, peppers, tomatoes and onion in a large serving bowl.
  2. Whisk together the vinegar, olive oil, salt and pepper, then pour  over the vegetables.
  3. Toss well, adjust seasoning and serve.

Family score: 8 out of 10

2 Responses to “Brazilian cabbage salad”

  1. Carolyn McGhee July 16, 2014 at 2:46 pm #

    This salad is surprisingly delicious, considering its simplicity, and that it can mostly be done in the food processor!

    • Andrea July 16, 2014 at 2:57 pm #

      I agree – a very good effort/reward ratio. Will definitely be making it again.

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