El Torito Marinated Cabbage
- 1 1/4 cups green cabbage, shredded fine
- 1/4 cup red cabbage, shredded
- 2 tablespoons Italian vinaigrette
- 1 teaspoon juice from canned jalapenos
- Place green and red cabbage in suitable mixing bowl and toss well with vinaigrette
and jalapeno juice.
- Refrigerate until ready to use.
Source: El Torito Executive Chef Pepe Lopez