Cabbage Confetti Salsa
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.
Cabbage Confetti Salsa
- Category: Appetizers, Side Dishes
Ingredients
Salsa
- 1 head of green cabbage
- 8 large radishes
- 2 medium carrots
- 1 green bell pepper
- 1 -2 serrano chilies or jalapenos
- 1 c packed cilantro
- 3 green onions
- 1/4 of a red onion
Dressing
- 3 limes, juiced
- ¼ c olive oil
- 2 ½ tsp salt
To serve
- tortilla chips
Directions
Salsa
- 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.
Dressing
- 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.
