This was on the same opening in the book as the Mexican Red Rice. I hadn't looked at the recipe when we went shopping, but as I was looking at it later I realised we had all the ingredients for it anyway!
I didn't measure out the 6 cups/540g of cabbage she suggested, I just used all of what we had left in the fridge. Don't even know how much that was.
Then the dressing. 1/2 tsp minced garlic. Really? Why not just say a clove .. or two.. ? I mean I know they can be different sizes but still.. 1/2 cup/100g sour cream. Didn't measure that either, just used about a third of the tub. 2 tbsp mayonnaise or 4 tsp olive oil. We don't normally have mayo in the house so just poured in some olive oil. 2 tsp lime zest and 2 tsp lime juice. Or whatever the zest from half of that lime would be (I used the other half to cut into segments for serving). Most times we wouldn't have fresh limes in the house so I'd just use bottled lime juice. 1/2 tsp salt. Or just a sprinkle.
You're meant to mix it all up then let it sit for 20 minutes to soften the cabbage.
Then she wanted 1 cup/55g of spring onion (sorry, "green onion"). Another dumb measurement. I just used "one". If it had been bigger I would have used all the greenery in it as well. Probably could have thrown in another one actually and next time I probably would. And she wanted 1/2 cup/25g of coriander. How about just a bunch of it that I didn't use in the red rice or leave for garnishing.
Mix it all together and you're ready to go!
The verdict? This was surprisingly amazing. Creamy and zingy and crunchy. I probably should have had more cabbage to sauce ratio as all that sour cream and oil can't be that good for you surely ;) I'd definitely do this again.
Is the juice worth the squeeze?
Me: Yes!!
Stu: Yes!!
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