It was a noisy weekend, to say the least. That’s because I’m finally getting my master bathroom shower (which has been out of commission for nearly three years) fixed. As a result, I was stuck at home with the construction workers, forced to contend with the cacophony and mess.
So I was glad to have Monday off to run errands and throw together this red cabbage salad with honey-lemon dressing in peace and quiet.
As you may suspect, the dish packs a crunch and flavor punch. It keeps well, too, which means you can enjoy leftovers for days to come. In fact, I prefer to let the red cabbage salad sit for a bit before digging in. That way, the veggies have time to soak up the dressing. Serve the colorful concoction as is or alongside your favorite source of protein for a more substantial meal.
Recipe adapted from Pickled Plum.
- 2 tablespoons olive oil
- juice of 1 lemon
- 1 tablespoon honey
- sea salt and freshly ground black pepper, to taste
- ½ small head red cabbage, thinly sliced
- 1 red bell pepper, cut into thin matchsticks
- ½ cup frozen shelled edamame, thawed
- 2 mandarin oranges, supremed
- ½ apple, diced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped toasted almonds
- 2 tablespoons chopped roasted pumpkin seeds
- In a large bowl, combine the olive oil, lemon juice and honey; whisk until emulsified. Season with salt and pepper to taste.
- Add remaining ingredients (red cabbage through pumpkin seeds) and toss gently to combine. Add additional salt and pepper to taste. Serve at room temperature or slightly chilled.
[…] Click Here […]