Rainbow Cabbage Salad with Honey-Lime Vinaigrette
"A crunchy rainbow cabbage salad with thinly sliced carrots, radishes, sweet peppers & sugar snap peas dressed with a honey lime, vinaigrette topped with chopped cilantro. This is a tangy crisp salad that tastes so clean & refreshing. The trick is cutting the vegetables julienne style. Watermelon & daikon radishes add color! 💜🧡💚"
-- @lorindabreeze
A Note from Feedfeed

This Rainbow Cabbage Salad is bright, fresh, and has the perfect crunch! Sweet peppers, radishes, snap peas, and cabbage are all julienned, then tossed in a sweet and tangy Honey-Lime vinaigrette. This salad is great for a light lunch or as a side dish!

Check out our Cabbage feed edited by @lenavergnes for more inspo! 

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Serves or Makes: 4-6


  • 3 cups thinly sliced napa cabbage
  • 2 cups thinly sliced red cabbage
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced radishes
  • 2 cups sugar snap peas, plus extra for garnishing
  • 1 cup thinly sliced sweet peppers
  • 1/ 3 cup chopped cilantro

Honey-Lime Vinaigrette:

  • 1/ 4 cup olive oil
  • 1/ 4 cup lime juice
  • 1 garlic clove, minced
  • 1-2 tablespoons honey
  • 1/ 2 teaspoon salt


  • 2-3 tablespoons cilantro, minced
  • 1 tablespoon white sesame seeds
  • 2-3 tablespoons extra snap peas
  • pinch of freshly ground pepper
  • pinch of salt


  • Step 1

    Julienne slice all of the vegetables into thin matchstick sized pieces. Mix together in a large bowl.

  • Step 2

    In a small bowl whisk together all of the vinaigrette ingredients.

  • Step 3

    Pour the vinaigrette over the vegetables and gently mix together. Adjust the seasoning and chill. Arrange on a platter and garnish with extra chopped cilantro, extra peas, white sesame seeds and a few twists of fresh ground salt & pepper.