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.

Source: El Torito Executive Chef Pepe Lopez