Warm Cabbage Taco Salad

The idea is simple: Repurpose leftover taco meat (or any ground meat really) to make a warm, filling salad the next day.

I’m not sure what it is but the combination of ground meat and cabbage is a winner. It’s hearty yet light. If you are vegetarian, I’m sure soy crumbles would be very similar. Just add a little salsa for some extra flavor!

Here’s what I did for today’s lunch…

• 1/4 head of green cabbage, shredded (~200g)
• 4 oz leftover cooked taco meat
• 10 grape tomatoes, halved
• 1/2 oz (14g) fancy shredded Mexican cheese blend
• Fresh or dried cilantro for garnish

Heat a non-stick skillet over medium-high heat.

Layer in the cabbage, meat and tomatoes.

Let it cook for a minute before tossing.

Toss every minute or two until the cabbage wilts to your desired doneness and the taco meat warms through. I cook mine for 5 minutes max.

Pile on a plate, top with cheese and cilantro.

Enjoy!