Puerto Rican Spicy Cabbage Salad

Ingredients

• 5-6 cups chopped green cabbage
• 1 cup diced tomatoes
• 1/2 cup sliced celery
• 1/2 cup chopped celery leaves
• 6 radishes, stem and root cut off and cut into half-moon slices
• 1/4 cup sliced green onions, dark green part
• 2 T apple cider vinegar
• 1 – 2 tsp. fresh lime juice
• 1/2 tsp. salt
• 1/4 – 1/2 tsp. hot pepper sauce, or more
• 3 T olive oil or grapeseed oil

Directions

1. Cut the green cabbage into 5-6 cups of small pieces, using about half of a large head. You want it finely chopped, but stop before it gets as skinny as cabbage for coleslaw.
2. Chop 1 cup of tomatoes. Grape tomatoes work nicely when good ripe tomatoes are hard to find, and garden tomatoes would be lovely here too.
3. Slice 1/2 cup of celery, then chop 1/2 cup of celery leaves. If your celery stalks are on the wide side, split them lengthwise before you slice.
4. Cut away the stem and root ends from about 6 large radishes, then slice the radishes into half-moons.
5. Slice 1/4 cup green onions, using mostly the dark green tops if you can.
6. Stir together the apple cider vinegar, lime juice, salt, and hot pepper sauce. Whisk in the oil slowly, adding 1 tablespoon at a time, then taste the dressing and decide whether you want a bit more lime juice.
7. Combine the salad vegetables in a bowl, then pour on the dressing and toss again until everything is coated.
8. You can serve the salad right away, or let it sit in the fridge for a few hours before serving. Because the tomatoes soften things up, it is not at its best overnight; if the batch is more than you will eat at 1 time, prep the cabbage, celery, radishes and green onions, make the dressing, and refrigerate those separately. Chop the tomatoes later and dress each serving as you go.