Cabbage and Red Pepper Salad With Lime-Cumin Vinaigrette

Total Time
Prep 1 hr
Cook 8 hrs

Salting ahead of time creates pickle-crisp cabbage that is perfect for combining with bold flavors. Adapted from America's Test Kitchen. Posted for the Summer '09 Comfort Cafe.

Ingredients Nutrition


  1. Toss shredded cabbage and 1 teaspoon salt in a colander or large mesh strainer set over a medium bowl. Let stand until the 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. (Can be stored in zipper-lock bag and refrigerated overnight.).
  2. Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. Toss cabbage and red pepper in dressing. Season to taste with salt; cover and refrigerate until ready to serve.
Most Helpful

DH doesn't care for vinaigrettes so he didn't try it, but DS & I really enjoyed this one. Loved the crisp cabbage & red pepper complimented by the dressing. The dressing was a really nice balance of sweet, sour & spicy. In every bite there was a smooth flowing pattern of flavors; none overpowering the others. You first noticed the crunch of the veggies followed by the hint of lime, then honey, then spicy cayenne (I used about a teaspoon of it). Thanks for sharing, GriffLover! Made for New Kids on the Block tag game.

**Tinkerbell** June 29, 2009