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Kitchen Notebook

February 14, 2019

Crunchy Cabbage Salad with Cilantro Dressing

20 Mins

  • ½ cup Cilantro leaves
  • 1/2 Head Cabbage
  • 1 Carrot
  • 1 Globe Radish, sliced thinly
  • 1/2 cup neutral-flavored Salad Oil (such as Sunflower or Safflower)
  • 3 Tbsp freshly-squeezed Lime Juice
  • 2 Tbsp Water
  • 1 Tbsp Apple Cider Vinegar
  • 2 tsp Honey
  • 1/2 tsp minced Garlic
  • ½ tsp Sesame Seeds (optional)
  • Sea Salt and Pepper

If you have a mandolin, use it to shred cabbage; alternatively, you can use a sharp chef’s knife to slice it thinly. Use a vegetable peeler to slice carrot into ribbons.


For dressing: add cilantro, oil, lime juice, apple cider vinegar, water and honey to a food processor (or blender). Pulse until well-blended and emulsified. Taste and adjust seasonings, adding more salt and pepper, if necessary.


In a large bowl, toss the cabbage, carrots, radishes and sesame seeds with the dressing. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like.




20 Mins salad Veg

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20 Mins salad Veg


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