Culinary Tools:
- Food Cutter (Cones #3, 4 and 5)
- 5-quart Mixing Bowl
Ingredients:
- 4 cups green cabbage, cut (Cone #5)
- 4 cups red cabbage, cut (Cone #5)
- 3 cups tomatoes, cut (Cone #3)
- 2 cups radishes, sliced (Cone #4)
- ½ cup lemon juice, freshly squeezed
- ½ cup olive oil
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 tablespoon red pepper flakes
- 1 cup fresh cilantro leaves (whole)
Preparation:
Using the Food Cutter, slice cabbage, tomatoes, and radish according to cone’s number. In the 5-quart Mixing Bowl, combine well the vegetables with remaining ingredients. Let salad sit at room temperature for 20 minutes or refrigerate until served.