Spring Tacos

This is a great tomato-free pick de Gallo salsa perfect for early season greens and preserves from last season. Can be combined with taco meat for a full meal, this recipe is vegetarian and well suited to a snack or appetizer. 

10 parts cabbage, thinly sliced

2 part Cilantro, Minced  

1 part minced garlic

3 parts Slivered radish

2 parts Green onions, chopped

Combine the above ingredients with salt and lime juice, mixing thorougly in a large bowl. Extra salsa can be easily stored in the refrigerator for a few days, use half a cabbage (or more!). 

melt cheese on a tortilla

When cheese is melted, add salsa and top with pickled jalapeno and/or avocado.