There is something about producing a dish which has almost all the colours of the rainbow in it. You know that just because you are producing a dish with many colours you are also producing a dish full of a wide spectrum of vitamins and minerals.
This is such a pretty dish – yet it is also so delicious and I just love to eat spicy food so it is a winner for me… and if you are not a cabbage fan – honestly once dowsed in this concoction of spice you will not know you are even eating cabbage.
1 1/2 cups cabbage shredded on a mandolin or chopped finely, I chose red cabbage but green is fine
1/4 cup of snow peas
1/4 cup of corn nibs
2 Tbsp. sun dried tomatoes, sliced
1/4 red onion, diced
1/2 Tsp. minced garlic
2 Tomatoes with seeds removed and diced
1 Tbsp. olive oil
Large pinch of salt
1/4 Tsp. cayenne pepper
1/2 Tsp. cumin powder
In a large bowl combine together all the ingredients, I recommend doing this with your hands as it really help incorporate the ingredients and flavours.
You can allow to marinate in the fridge for overnight before serving or place in the dehydrator for 2 hours at 115 degrees Fahrenheit.
This mix will keep well in an airtight container for up to 2 days.
Giving credit where credit is due…
Many thanks Karen Bartz for this recipe – I enjoyed it at the cooking school and I am enjoying it again now with red cabbage 🙂
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