Corn Salsa in Cabbage Bowls By Barbara Frohne www.wildflowermorningrecipes.blogspot.com
2 cups frozen or fresh corn kernels 1 - 2 cups jicama diced 1 cup diced red pepper 1/2 cup diced onion 4 garlic cloves, pressed 2 cups diced tomatoes 1/4 cup lime juice 1 tsp salt 1/4 cup fresh cilantro, minced A small red cabbage, whole leaves separated from the cabbage
1. Find a small Red cabbage. Carefully separate cabbage leaves and use ones that stay intact. Save the remaining ones for a different salad.
2.Mix in a bowl, and spoon salad into the cabbage leaves. Serves 4 - 6.