Description
A delicious salad that can easily hold center stage as a meal of its own. Also pairs nicely with any protein of choice, especially grilled chicken, and any type of lager.
Ingredients
Salad:
- 6 cups of green cabbage sliced thinly, stem removed
- 2 poblano peppers, seeds and ribs removed, finely diced
- 1/2 cup raw pepitas
- 1/4 cup raw sunflower seeds
- 1 bunch cilantro, chopped finely
- 8 radishes, spiralized or sliced thinly
Dressing:
- 1/4 cup olive oil
- 3 limes, juiced
- 1/2 cup golden raisins
- 1/2 tsp cumin
- 5 green onions, sliced thinly
- about 1 tsp black pepper, freshly ground
- finish with coarse salt, to taste
Instructions
- Spread the pepitas and sunflower seeds thinly onto a baking sheet and place in a 350 degree F oven for 5-7 minutes until lightly toasted and fragrant. Stir once, halfway through.
- Juice the 3 limes into a small bowl and combine with raisins, green onions, and cumin. Hold on adding the olive oil.
- The seeds should almost be done toasting at this point. Put them into a large salad bowl and add remaining prepared ingredients (cabbage, poblano peppers, cilantro, radishes).
- Drizzle with olive oil and toss.
- Add the lime concoction and toss again.
- Serve cold. Flavor improves with time.
Notes
Mixing the lime juice and onions mellows the harshness of the onions. The raisins will plump up with lime juice while you prepare the other ingredients.