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