Entertaining

Super Bowl Salad
February 7, 2011 • Posted by Jennifer Perillo

Early on in our courtship, my husband and I started cooking up a Mexican spread—or at least an American version of it, for Super Bowl Sunday. I’m not sure how it started, but as time went on it became tradition. This year I intend to mix things up a little, and put a twist on the salad portion of the evening. Sure, salad may seem out of place on your Super Bowl menu, but if you’re planning a taco fiesta, that crunchy contrast to the meaty filling is a must. I’m going one step further too, adding cabbage to the food line-up by disguising it in plain-sight as a taco topping. A riff on my summer coleslaw recipe, the zesty dressing of lime juice, red wine vinegar, and honey adds a cool note to our spicy meal, and perhaps heated game night depending on who you’re cheering on.

Shredded Cabbage Salad with Lime Vinaigrette
Serves 8

I love using a mixture of red and green cabbages, to add a burst of color, but feel free to use what you have on hand or available at your local market.

1 tablespoon red wine vinegar
1 tablespoon freshly squeezed lime juice
2 tablespoons extra virgin olive oil
1 teaspoon honey
Salt and freshly ground pepper, to taste
3 cups red cabbage, thinly shredded
3 cups green cabbage, thinly shredded
3 whole carrots, peeled & shredded
1 teaspoon chopped fresh cilantro

  1. To make the dressing, add the vinegar, lime juice, olive oil and honey to a deep bowl.
  2. Whisk vigorously until well mixed; season with salt and pepper.
  3. Add the cabbages, carrots and cilantro to the bowl, tossing well to combine.
  4. Let sit, at room temperature for at least 20 minutes, so the flavors can marinate. May be made one day in advance.

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