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Cornerhrook Cabbage Salad

Tummy.Tucker's picture
Ingredients
  Dried onion 2 Tablespoon, minced
  Tomato juice 1⁄4 Cup (4 tbs)
  Pickle 2 Tablespoon, finely-chopped
  Lemon juice 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Water 4 Cup (64 tbs)
  White fish fillets 2 Pound
  Green cabbage 1 Cup (16 tbs), shredded
  Red cabbage 1 Cup (16 tbs), shredded
  Lettuce cups 4
Directions

GETTING READY
1) In a bowl, add dried minced onion, tomato juice, pickle and lemon juice. Combine well. Place the bowl aside to blend flavors.
2) In a saucepan, pour in enough water and add salt to it.

MAKING
3) Place the saucepan over high heat, cover and bring a boil.
4) Add the fish in boiling water and simmer by reducing the heat, until fish flakes easily when tested with a fork.
5) Drain the fish. With a fork, flake the fish.
6) In a bowl, place the fish. Drizzle in the tomato juice mixture and add green and red cabbage to it.
7) Lightly toss the salad and place inside refrigerator to chill.

SERVING
8) Use the lettuce cups to fill with chilled salad. Serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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