Garden Salad for Tacos

Name: Garden Salad for Tacos
Total time: 900 s
Yield: 4 cups
Ingredients: 1 carrot; 1/2 cucumber; 1 slice green cabbage; Cilantro sprigs, to taste

Bibi García @Bibi

My dear friend Carmen has a delicious garden salad recipe, and she inspired me to make my own version to go with flautas. I've also used it with other tacos, and it works great.

Bibi García @Bibi

My dear friend Carmen has a delicious garden salad recipe, and she inspired me to make my own version to go with flautas. I've also used it with other tacos, and it works great.

Saved

Ingredients

15 min

4 cups

1carrot
1/2cucumber
1 slicegreen cabbage
Cilantro sprigs, to taste

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Steps

15 min

1

Wash all the vegetables thoroughly. Peel the carrot and cucumber. Grate the carrot and slice the cucumber thinly.
2

To slice the cabbage very thin, use this trick a friend taught me: rest the cabbage on the cutting board with the outer layer facing down to keep it compact, then slice it as thin as possible.
3

Place all the chopped vegetables in a bowl, including chopped cilantro to taste. Mix well and set aside without adding salt, lime, or any dressing until ready to serve. This way, it will keep for several days in the refrigerator.
4

I made some egg white tacos and added this salad on top—even with something simple like that, it tastes great.