Limey Cabbage Salad (Global Flavors Meal Plan 12)
#salad
#limey
#cabbage
#global
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- large or small red bell pepper 1
- fat garlic clove 1
- lime juice 1 ½ tbsp
- good-quality extra virgin olive oil 2 tbsp
- Dijon mustard 1 tsp
- pure maple syrup 0.33 tbsp
- Kosher
- shredded green cabbage labeled “Limey Salad” from 5 cup
- roasted sunflower seeds 0.33 cup
📝
Storage: This salad will keep okay in the fridge for 1 to 2 days, but it’s best fresh. Store the shredded cabbage, chopped bell pepper, and dressing separately in the fridge for 3 to 5 days, and assemble as listed in step 4 right before serving. Nutrition boost: For more veggie action, use an extra bell pepper, or top the salad with shredded carrots or thinly sliced jicama. For healthy fats, fold in some diced avocado. For added protein, top with some crispy chickpeas.
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1Gather: large or small red bell pepper . For the lime dressing: fat garlic clove , lime juice , good-quality extra virgin olive oil , Dijon mustard , pure maple syrup , Kosher salt and freshly cracked black pepper, shredded green cabbage labeled “Limey Salad” from , roasted sunflower seeds .
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2NOTE: If you plan to make this salad twice this week, you can double the Lime Dressing ingredients the first time you make this salad (save half the dressing for the second time you make it).
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3Thinly slice the bell pepper into strips, removing the core/seeds.
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4Lime Dressing: In a jar for which you have a lid, combine the garlic, lime juice, olive oil, mustard, maple syrup, 1/2 tsp kosher salt, and pepper to taste. Seal the jar and shake vigorously. Taste, adding more olive oil, lime juice, maple syrup, or salt as desired.
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5In a serving bowl, combine the sliced peppers and cabbage. Drizzle on the Lime Dressing ( timer 1/2 tbsp). Toss with your hands (or tongs) to coat the cabbage well. Fold in the sunflower seeds and toss again. Taste, adding salt or pepper as needed. If you are making this salad twice this week and made extra dressing, seal the salad dressing jar and refrigerate to use the next time you make this salad. Will stay good for 1 week.