Cabbage and Red Pepper Salad
Ingredients
- 1/2 lb shredded cabbage (red or green)
- 1/2 t salt
- 1/2 t grated lime zest
- 1 t fresh lime juice
- 1 T extra virgin olive oil
- 1/2 T rice vinegar (or sherry vinegar)
- 1/2 T honey
- 1/2 t ground cumin
- 1 pinch ground cayenne pepper
- 1/2 red bell pepper (cored, seeded, and cut into thin strips)
- salt (to taste)
Method
1. Toss the shredded cabbage and 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.
2. Rinse the cabbage under cold running water or in a large bowl of ice water. Press, but do not squeeze, to dtrain; pat dry with paper towels. (The cabbage can be stored in a zip top plastic bag and refrigerated overnight).
3. Stir together the lime zest, juice, oil, vinegar, honey, cumin, and cayenne in a medium bowl. Toss the cabbage and red pepper in the dressing. Season to taste with salt. Cover and refrigerate until ready to serve. (The salad is best the day it is made but will keep for several days).
Notes
SJ Note 27 Mar 2012: We didn't like the taste of this at all. The flavors just didn't work for us. *shrug* Win some, lose some.