Brazilian Cabbage Vinaigrette

I have almost three heads of cabbage in my fridge. Well, two and 1/3, now that I've made this salad. Why, you say? Because each Saturday I get a Bountiful Basket which means that sometimes I end up with a lot of one thing. But even though I have cabbage coming out my ears, I don't mind. Because bountiful baskets is one of the best things to happen to my grocery bill. For $16.50, I get 2 large recyclable-sized bags  (or a laundry basket's worth) full of a random selection of fruits and vegetables. It's a food co-op. And it's awesome. But it did mean that I have a bit too much cabbage lying around right now.

Luckily I have the perfect remedy to that. I've mentioned before that my sister married a Brazilian, and this is another one of the tasty Brazilian sides that I'm so fond of. It's fresh and healthy and pretty. It's also versatile- my recipe calls for red, yellow, and orange peppers (because they're the best!) but considering the usual price of non-green peppers, you may not want to use such a variety of color. Add a green or use all red peppers instead of colors if you want to save on the cost.

But most importantly, this salad is the perfect accompaniment to Caroline's heavenly hamburger -and trust me, she is an expert on what makes a good burger- which will be posted later this week, just in time for the Fourth of July. Yum.

Brazilian Cabbage Vinaigrette

Recipe by Kelly

Pictures by Carolina

1 small red bell pepper, diced

1 small yellow bell pepper, diced

1 small orange bell pepper, diced

3 small tomatoes, diced

1/2 cup red onion, finely diced

2/3 head of cabbage, finely sliced

2 tablespoons olive oil

1/4 cup white vinegar

salt and pepper, to taste

1. In a large bowl, combine peppers, tomatoes, onion, olive oil and vinegar. Add sliced cabbage and toss well to coat. Season with salt and pepper (add more vinegar if you prefer a stronger flavor). Serve or chill.