Latin American-inspired Easy

Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette

Name: Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette
Prep time: PT20MINUTES
Total time: PT30MINUTES
Yield: 6 servings
Cuisine: Latin American-inspired
Ingredients: 1/2 head green cabbage (cored and shredded, about 6 cups); 1 tsp salt; 1 tsp lime zest (grated); 2 tbsp lime juice; 1 tbsp rice vinegar; 1 tbsp honey; 1 tsp ground cumin; 1 pinch cayenne pepper; 2 tbsp extra-virgin olive oil; 1 unit red bell pepper (stemmed, seeded, and cut into thin strips); to taste unit black pepper

A bright, zesty slaw with a touch of cumin heat

vegetariangluten-freequicksaladsidedairy-freevegan

— (0 ratings)

⏱️ 30 minutes Total Time

🍽️ 6 Serves

85 Calories

1g Protein

9g Carbs

5g Fat

Why This Recipe Works

Salting the cabbage draws out excess moisture, ensuring the dressing stays bright and concentrated rather than watered down. The cumin and lime provide a refreshing, earthy counterpoint to the sweet bell pepper.

Instructions

Toss the cabbage with salt in a colander set over a large bowl. Let it stand until the cabbage begins to wilt and release its liquid, about 15 minutes.

Whisk the lime zest, lime juice, vinegar, honey, cumin, and cayenne in a large bowl. Gradually whisk in the oil until the dressing is smooth and emulsified.

💡 Whisking vigorously while adding the oil ensures the dressing won't separate.

Rinse the cabbage under cold running water to remove excess salt, then drain thoroughly. Pat the cabbage very dry with a clean kitchen towel—removing this moisture is essential so the dressing clings to the leaves.

💡 A salad spinner works well here if you have one.

Add the cabbage and red pepper to the dressing. Toss until the vegetables are evenly coated, season with pepper, and serve immediately while the vegetables are still crisp.