Spicy Cabbage Salad with Tomatoes, Radishes, and Celery (Puerto Rican Cabbage Salad)(Makes about 6 servings, recipe adapted from Puerto Rican Cabbage Salad at Champaign Taste.)
Ingredients:
5-6 cups finely chopped green cabbage (about 1/2 large head of cabbage)
1 cup diced tomatoes (I used diced grape tomatoes)
1/2 cup celery, sliced (or if the celery is large, I would cut in half before slicing)
1/2 cup chopped celery leaves (optional, but good)
6 radishes, stem and root cut off and cut into half-moon slices (optional, but good)
1/4 cup sliced green onions (dark green part)
Dressing Ingredients:
2 T apple cider vinegar
1 tsp. fresh lime juice
1/2 tsp. salt
1/4-1/2 tsp. hot pepper sauce (I used Sriracha sauce; use any hot sauce that has a good flavor. If you have some type of Carribean hot sauce it would be perfect in this.)
3 T grapeseed oil (or other neutral-flavored oil such as canola will work)
Instructions:
Chop cabbage, tomatoes, and celery leaves, and slice celery, radishes, and green onions. Toss all the salad ingredients together in a large bowl. (If making ahead use a plastic bowl with a tight-fitting lid.)
In a small bowl, mix together the apple cider vinegar, fresh lime juice, salt, and hot sauce to taste. (I would start with a smaller amount of hot sauce, because you can always add more.) Whisk in the oil, one tablespoon at a time. Taste to see if you want to add more hot sauce.
Toss salad with desired amount of dressing. (You may not need all the dressing if you omit some of the optional ingredients.) Salad can be made ahead and stored in the refrigerator for a few hours, and is even surprising good when it's been refrigerated overnight.
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