Red Cabbage Salad with Honey Lime Dressing
This quick and easy Red Cabbage Salad with Honey Lime Dressing will be the star of your next meal. It's takes less than 10 minutes to prepare an its handy to have ready in the fridge to serve as a side dish for your mid-week meals. The salad is light, refreshing, crunchy, colourful and a little bit spicy not to mention pretty healthy too!
Ingredients
- ½ red cabbage, finely shredded (about 6 cups)
- 1 red onion, finely sliced
- 1 cup parsley leaves, roughly chopped
- 1 jalapeno, finely sliced (deseeded if desired)
- 2 tablespoons pepitas
- 2 tablespoons sunflower seeds
HONEY LIME DRESSING
- ¼ cup olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- ½ teaspoon ground cumin
- Salt and pepper, to taste
Instructions
- Combine the red cabbage, red onion, parsley and jalapenos in a large bowl. Toss to combine.
- Add the Honey & Lime Dressing and toss to coat. Transfer to a serving bowl or plate and sprinkle with the pepitas and sunflower seeds. Serve immediately.
HONEY LIME DRESSING
- Place all ingredients into a screw-top jar or bowl and shake or whisk until well combined.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - CABBAGE
Opt for green cabbage if that's your preference. Select a sturdy green cabbage, but avoid using Wombok cabbage, as its texture is too soft for this recipe. - JALAPENOS
Remove the seeds from the jalapeños for the salad if you prefer. Assess their heat level by tasting them first; jalapeños can vary in spiciness. Adjust the quantity based on your personal preference for heat.