Best 5 Cabbage And Red Pepper Salad With Lime Cumin Vinaigrette Recipes
In the realm of salads,Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette stands as a vibrant and flavorful creation, tantalizing taste buds with its unique blend of textures and zesty flavors. This delectable salad features tender green cabbage, crisp red bell peppers, and aromatic cilantro, united by a tangy and refreshing lime-cumin vinaigrette.
As a bonus, this article also offers three additional salad recipes, each with its unique flair:
- Citrus Salad with Honey-Lime Vinaigrette: This vibrant citrus blend boasts grapefruit, oranges, and avocado, tossed in a sweet and tangy honey-lime dressing.
- Cucumber, Tomato, and Feta Salad with Lemon-Dill Dressing: Experience the classic combination of crisp cucumbers, juicy tomatoes, and tangy feta cheese, all harmonized by a refreshing lemon-dill dressing.
- Quinoa Salad with Roasted Vegetables and Avocado Dressing: Dive into a hearty and healthy quinoa salad, featuring roasted butternut squash, zucchini, and broccoli, drizzled with a creamy avocado dressing.
COLESLAW WITH CUMIN-LIME VINAIGRETTE
Steps:
- For the dressing: Place all ingredients in a blender and blend until smooth.
- For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste.
Nutrition Facts : Fat 13.5 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 13 grams, Fiber 4.5 grams, Protein 2 grams, Sugar 7 grams
CABBAGE-RADISH SLAW WITH CILANTRO-LIME VINAIGRETTE
Provided by Kim Severson
Categories easy, quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
- Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
- Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
- Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.
Nutrition Facts : @context http, Calories 76, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 71 milligrams, Sugar 2 grams, TransFat 0 grams
LIME CUMIN VINAIGRETTE
This dressing is a good match for bean salads and for roasted vegetables, and it goes well with grains and fish.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 5m
Yield Makes 3/4 cup
Number Of Ingredients 9
Steps:
- Combine the lime juice, vinegar, garlic, salt, cumin and Dijon mustard in a small bowl or measuring cup. Whisk in the oils. Whisk or shake in a jar before serving.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 16 grams, Carbohydrate 1 gram, Fat 18 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 69 milligrams, Sugar 0 grams, TransFat 0 grams
CUMIN VINAIGRETTE
From Martha Rose Shulman. Goes well with bean, egg, and grain salads; also nice with carrot salads-cooked or raw.
Provided by ratherbeswimmin
Categories Salad Dressings
Time 6m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- In a bowl, whisk together the lemon juice, vinegar, garlic, salt, cumin, and Dijon mustard.
- Whisk in the olive oil; add in pepper to taste.
- **Low-Fat Cumin Vinaigrette-replace the 1/3 cup olive oil with 1 tablespoon olive oil and 4 tablespoons plain nonfat yogurt or 5 tablespoons low-fat buttermilk; add 1 tablespoon water, or more to taste; combine well.
Nutrition Facts : Calories 1299.2, Fat 144.5, SaturatedFat 19.9, Sodium 645.1, Carbohydrate 5.8, Fiber 0.6, Sugar 1, Protein 1.1
CABBAGE AND RED PEPPER SALAD WITH LIME-CUMIN VINAIGRETTE
Salting ahead of time creates pickle-crisp cabbage that is perfect for combining with bold flavors. Adapted from America's Test Kitchen. Posted for the Summer '09 Comfort Cafe.
Provided by TxGriffLover
Categories Vegetable
Time 9h
Yield 5 cups, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Toss shredded cabbage and 1 teaspoon 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. Rinse cabbage under cold running water (or in large bowl of ice water if serving immediately). Press, but do not squeeze, to drain; pat dry with paper towels. (Can be stored in zipper-lock bag and refrigerated overnight.).
- Stir together lime juice, zest, oil, vinegar, honey, cumin, and cayenne in medium bowl. Toss cabbage and red pepper in dressing. Season to taste with salt; cover and refrigerate until ready to serve.
Tips:
- Choose the right cabbage: Use a firm, dense head of cabbage for best results. Red or green cabbage will both work well in this salad.
- Slice the cabbage thinly: This will help the cabbage marinate more easily and absorb the flavors of the dressing.
- Use a variety of colors of bell peppers: This will add visual appeal and flavor to the salad. Red, orange, and yellow bell peppers are all good choices.
- Make the dressing ahead of time: This will allow the flavors to meld and develop. You can store the dressing in the refrigerator for up to a week.
- Taste the salad before serving: Adjust the seasonings to your liking. You may want to add more lime juice, salt, or pepper.
Conclusion:
This cabbage and red pepper salad is a healthy and refreshing side dish that is perfect for any occasion. The lime-cumin vinaigrette adds a bright and tangy flavor to the salad, and the cabbage and bell peppers provide a crunchy and colorful contrast. This salad is also very easy to make, and it can be prepared in advance, making it a great option for busy weeknights.
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