Cabbage And Red Pepper Salad With Lime-Cumin Vinaigrette
Serves 6 To 8
Ingredients
1⁄2 head green cabbage (1 pound), cored and shredded fine (6 cups)
Salt
1 teaspoon grated lime zest plus 2 tablespoons juice
2 tablespoons olive oil
1 tablespoon rice vinegar or sherry vinegar
1 tablespoon honey
1 teaspoon ground cumin
Pinch cayenne pepper
1 red bell pepper, stemmed, seeded, and cut into thin strips
Instructions
- Toss shredded cabbage and 1 teaspoon salt in colander or large-mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Cabbage can be stored in zipper-lock bag and refrigerated overnight.)
- Stir together lime juice and zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. Toss cabbage and red pepper in dressing. Season with salt to taste; cover and refrigerate until ready to serve. (Salad can be refrigerated for up to 1 day.)
Hi There!
Thanks for using No Nonsense Recipes. We strive to make it a pleasant experience. You won't find ads or long, boring stories here. If you're enjoying the site, consider signing up for an account. You'll be supporting the project and gaining access to additional awesome features, such as:
- Search recipes
- Submit your own recipes
- View and make comments on recipes
- Rate recipes
- Save and tag recipes to quickly find them later
Accounts are free for 30 days and then only $19 USD per year or $2.57 per month. What have you got to lose? 😃
Start your Free Trial today!
