Mexican Cabbage Salad with Chipotle Vinaigrette

7 Oct

I wanted a fresh, crisp salad when I got back from my recent trip to Chiapas, Mexico, and this salad is what I came up with.  I knew I wanted a cabbage-based salad, and a dressing that would incorporate Mexican ingredients.  I was missing two things:  fresh cilantro (which I had anticipated using but forgot to buy during my grocery run), and avocado.  In any case, this salad turned out to be very tasty and a nice pairing for some leftover chili I pulled out the freezer upon my return.



1/4 of a large head of green cabbage, shredded in a food processor or chopped very finely (purple would work great too, and be very pretty!)

1/2 cucumber, chopped

1/2 red bell pepper, chopped

3-4 scallions, chopped (including the greens)

2-3 carrots, shredded

1/2 zucchini, shredded or finely chopped

1/2 cup pepitas (pumpkin seeds)

1/3-1/2 cup raisins


1 tsp dried chipotle

2 T honey

1/2 cup apple cider vinegar

1/2 tsp. sea salt

Pepper to taste

3 T extra virgin olive oil

Juice of 2 limes


Wash and prepare the vegetables as described above.  For the dressing, whisk all ingredients together, or combine in a blender.  Combine dressing and salad, tossing until the dressing evenly coats the vegetables.  Taste, and add additional honey, vinegar, salt, and/or pepper if you like.  If your salad turns out too tart, add honey to counterbalance the acidity.


One Response to “Mexican Cabbage Salad with Chipotle Vinaigrette”

  1. steelcitykitchen March 5, 2011 at 1:22 pm #

    Just the kind of salad I’m looking for to go with potato and thyme quesadillas later this week, thanks!

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