Restaurant Recipes

El Torito Marinated Cabbage

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  • 1 1/4 cups green cabbage, shredded fine
  • 1/4 cup red cabbage, shredded
  • 2 tablespoons Italian vinaigrette
  • 1 teaspoon juice from canned jalapenos


  1. Place green and red cabbage in suitable mixing bowl and toss well with vinaigrette and jalapeno juice.
  2. Refrigerate until ready to use.


El Torito Executive Chef Pepe Lopez

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