Cabbage and Red Pepper Salad With Lime-Cumin Vinaigrette |
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Prep Time: 60 Minutes Cook Time: 480 Minutes |
Ready In: 540 Minutes Servings: 15 |
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Salting ahead of time creates pickle-crisp cabbage that is perfect for combining with bold flavors. Adapted from America's Test Kitchen. Ingredients:
1 lb green cabbage, shredded fine (about 1/2 medium head) |
1 teaspoon table salt |
2 tablespoons lime juice |
1 teaspoon grated lime zest (from 1 lime) |
2 tablespoons olive oil |
1 tablespoon rice vinegar (or sherry vinegar) |
1 tablespoon honey |
1 teaspoon ground cumin |
1 pinch cayenne pepper |
1 red bell pepper, seeded and cut into thin strips |
table salt |
Directions:
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.
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