Picadillo

 

2 tablespoons coarse sea salt, plus additional to taste
1/2 medium green cabbage, roughly chopped (about 6 cups)
1/4 cup freshly squeezed lime juice
2 tablespoons extra virgin olive oil

2 garlic cloves, minced

1 medium jalapeno pepper, with seeds, minced
1/2 teaspoon sugar
Freshly milled black pepper
1 cup thinly sliced peeled carrot
1 red bell pepper, seeded and thinly sliced
1 bunch radishes, thinly sliced
1 cup roughly chopped cilantro stems and leaves
2 scallions, thinly sliced

 

Method

1. Fill a large bowl with ice water .
2. Bring a pot of water to a boil and add 2 tablespoons salt.
3. When the water returns to a boil, add the cabbage and boil for 1 minute.
4. Drain the cabbage and transfer it to the ice water to stop the cooking. Drain thoroughly and blot with a towel.
5. In a large bowl, whisk together the lime juice, oil, garlic, jalapeno, and sugar. Season with salt and pepper.
6. Add the blanched cabbage, carrot, pepper, radishes, cilantro, and scallions and toss to combine.
   

   From: Fresh Food Fast, by Peter Berley