"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! ππ§‘π"
Rainbow Cabbage Salad with Honey-Lime Vinaigrette
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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
Recipe Card
ingredients
- 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:
ingredients
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 garlic clove, minced
- 1-2 tablespoons honey
- 1/2 teaspoon salt
Garnish:
ingredients
- 2-3 tablespoons cilantro, minced
- 1 tablespoon white sesame seeds
- 2-3 tablespoons extra snap peas
- pinch of freshly ground pepper
- pinch of salt
Method
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.