This is my beautiful friend Beth or as she prefers to be called Lady BethFace.
She started off as a friend of my husband’s before I met him, they sailed together on the Lady Washington in 2008. When I first started working on Zodiac she was there cleaning the boat and was cheerfully surprised when I introduced myself and told her that I was married to one of her old shipmates. We became fast friends, fellow tall ship sailor, historical costume lover, a brain full of plant knowledge and an all round badass lady. Beth has a huge heart, she has graciously opened her home to Jesse and I, boat life doesn’t offer much privacy and she lets us come over to relax and get a change of scenery.
Over the years I’ve attended several gatherings at her house, there is usually a bonfire, a can full of bacon grease waiting to be lit on fire and always some tasty snacks. One snack in particular that Beth usually makes is what I like to call cabbage confetti salsa, a bunch of vegetables finely chopped, dressed with some lime juice and served with tortilla chips. It’s refreshing and light in comparison to a regular tomato salsa that can sometimes be a bit murky if it comes out of a jar. The time consuming process of chopping the vegetables can all be done ahead of time, just save dressing it until right before serving, the salt will draw out a lot of water from the vegetables and start to make it soggy.
You can chop all of the vegetables finely by hand or alternatively chop them in a food processor.
If using a food processor cut everything into small chunks and only put in a few handfuls at a time, pulse until you get a consistent small size. If you process everything at once the colors will start to run together, I recommend doing the cabbage, radish and carrots separate, then the bell pepper and chili together and lastly the cilantro, green onions and red onion.
At this point the salad can be chilled until you are ready to eat, dress at the last minute so the water is not leached out of the vegetables.
When you are ready to eat, squeeze the limes straight into the bowl of vegetables along with the olive oil and salt, stir everything together and serve with tortilla chips.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me”…