Mexican Cabbage Salad

 

Mexican Cabbage Salad

1 head Napa cabbage, cut softer portions into 1/2 inch shreds
10 mini bell peppers cut into matchsticks
1 bunch of cilantro leaves removed from stem
3 apples peeled, cored, and cut into matchsticks
    (soak in lemon juice and with water to prevent browning, then drain)
1 jalapeno, Fresno, or serrano pepper seeded and cut into very small pieces
1 can no sodium corn
1 can red kidney beans, drained and rinsed

Dressing

1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup lime juice
1 teaspoon Mexican oregano
hot sauce to taste
salt and pepper to taste

You might have noticed I am trying to limit my salt with every possibility. Mix all salad ingredients. Whisk dressing well and pour over salad. Serves 8 to 10 people. Just what is needed after the heavy meals of Thanksgiving.