Green Cabbage Salad ♥ with Fresh Lime Vinaigrette

Green Cabbage Salad with Fresh Lime Vinaigrette, another fresh, healthy salad ♥ A Veggie Venture. Vegan. Gluten Free. Great for Meal Prep. Weight Watchers Friendly.
A quick-to-make combo of thin-sliced green cabbage and other vegetables with great color and crunch, all brightened with a vinaigrette that starts with fresh lime juice and ends with a touch of heat from hot sauce. So good and somehow more "cabbage salad" than "cabbage slaw". Fresh & Ready for Spring. Great for Meal Prep. Low Carb. Low Fat. Very Weight Watchers Friendly. Not just vegan, Vegan Done Real. Naturally Gluten Free.

What're You Loving?

Me, it's salads. Ask me what I'm hungry for? "Salad." Ask me what's for dinner? "Salad." Ask me to bring something to a potluck picnic? "Salad." Salad, salad, salad. And more salad. It's not a diet thing, it's just what tastes good.

It might be the Soup & Salad Effect, I blame credit the deep dives into A Veggie Ventures some-1300 recipes, looking just at the soups and salads from years back. (For example, April's collection included both show-stoppers for gatherings and easy, everyday salads for home.)

It might be the Meal Prep Effect, the experience that a meal is mere minutes away when I keep a "refrigerator salad" on hand at all times. When one runs out, make another asap.

It might be ... what else? maybe that salads are good for us? and taste great? and just make life easy in a way that a crockpot or a grill just can't?

Whatever the reason, salads it is. And hmmm, maybe especially cabbage salads? They're extra easy since cabbage keeps so well, both whole and once made into a salad.

Summer Easy, a special collection of Less Cookin' and More Livin' recipes especially for summer ♥ all summer long.
This recipe is so quick and easy that I'm adding it to a growing collection of easy summer recipes published all summer long ever since 2009 at Kitchen Parade, my food column. With a free Kitchen Parade e-mail subscription, you'll never miss a one!


Hands-on time: 30 minutes
Time to table: 30 minutes
Makes 9-1/2 cups

4 tablespoons fresh lime juice (from 1 - 4 fresh limes, depending on their juiciness)
1 tablespoon agave (for vegan) or honey
1 tablespoon olive oil
1 teaspoon Frank's Hot Sauce (or another hot sauce)
1 teaspoon kosher salt
1/2 teaspoon ground cumin
Freshly ground pepper (be generous)

6 cups (about 400g/14oz) green cabbage, sliced thin then chopped into lengths
5 sweet mini peppers (about 225g/8oz), ends trimmed, then sliced thin in rounds
1/4 cup (about 40g) thin-sliced radish
1/4 cup (about 22g) chopped green onion
2 ears corn, kernels sliced off (about 225g kernels)
1 cup (about 40g) finely chopped fresh cilantro

Lime wedges & mini pepper rings, optional

FRESH LIME VINAIGRETTE In a bowl large enough to easily stir together the entire salad, whisk together all the vinaigrette ingredients. While prepping the salad ingredients, continue to stir the vinaigrette every so often to help the salt dissolve.

GREEN CABBAGE SALAD Combine all the salad ingredients in the large bowl, stir deeply to ensure that all the salad ingredients are wet from the vinaigrette, repeat the stir more often than you think is needed, it really helps.

GARNISH Arrange the salad on a pretty platter, top with lime wedges and mini pepper rings.

MAKE-AHEAD Green Cabbage Salad is "ready to eat" as soon as it's mixed but also can be made early in the day, say, for serving at an evening gathering.

LEFTOVERS Leftovers are great! They're slightly "less fresh" since the cabbage will soften as it absorbs the vinaigrette but still, wonderful.

RESOURCES How to Cut Corn Off the Cob: Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn "Milk"

CABBAGE I've had such bad luck with pre-chopped bags of cabbage (arrrgh ... that cabbage just doesn't stay fresh) that I'm loathe to recommend them. Still, if you buy a bag and use it right away, it could well work. I've written the recipe so that either a 12-ounce or 16-ounce bag could work without adjusting the other quantities. Salads, of course, are flexible that way.
PEPPERS We've taken to buying bags of sweet mini peppers because of, well ... salads. It's easier to chop up one or two or three than to use an entire bell pepper. Would a regular bell pepper work here? Of course! And I wouldn't hesitate to use an entire pepper here either.

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A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.

© Copyright Kitchen Parade 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.