Description
A vibrant, crunchy salad bursting with citrusy zest, a hint of heat, and layers of texture — perfect as a side or light meal.
Ingredients
- Red Cabbage: 4 cups, finely shredded
- Green Cabbage: 2 cups, finely shredded
- Carrots: 1 cup, julienned or grated
- Red Bell Pepper: 1, thinly sliced
- Jalapeño: 1, finely diced (seeds removed for less heat)
- Fresh Cilantro: 1/2 cup, chopped
- Green Onions: 1/4 cup, thinly sliced
- Lime Juice: 1/3 cup, freshly squeezed
- Olive Oil: 2 tablespoons
- Apple Cider Vinegar: 1 tablespoon
- Honey: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Sunflower Seeds (Optional): 1/4 cup
Instructions
- Preheat Your Equipment: Ensure knife is sharp and bowls are ready.
- Combine Ingredients: In a large bowl, mix red cabbage, green cabbage, carrots, bell pepper, jalapeño, green onions, and cilantro.
- Prepare Your Cooking Vessel: Use a large mixing bowl or salad spinner.
- Assemble the Dish: Whisk together lime juice, olive oil, vinegar, honey, salt, and pepper. Pour over the vegetables.
- Cook to Perfection: Massage the veggies gently with dressing to enhance flavor absorption.
- Finishing Touches: Let sit 20–30 minutes in the fridge. Add sunflower seeds just before serving.
- Serve and Enjoy: Serve chilled or at room temperature alongside your favorite dishes.
Notes
- Use a mandoline for uniform slices.
- Let the salad rest for better flavor blending.
- Add lime zest for a stronger citrus punch.
- Skip seeds for a nut-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 6g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: zesty cabbage salad, lime slaw, spicy cabbage salad, vegan salad, healthy summer salad