red cabbage salad with lime cumin vinaigrette


for the salad:

  • 4 strips bacon
  • ½ cup frozen corn
  • 1 cup red cabbage
  • ¼ cup pepitas
  • ½ cup finely grated cotija cheese

for the vinaigrette:

  • 1/3 cup canola oil
  • Juice from one lime
  • 1 clove garlic minced
  • 2 teaspoon ground cumin
  • sugar to taste
  • salt and pepper to taste


make the salad:

  1. If you’re a patient person, cook bacon on a foil lined baking sheet in a 375° oven until the bacon is crisp. Reserve the bacon fat. If you want the bacon fast, fry the bacon in a medium skillet until crispy. Chop the bacon in ½ inch pieces and set aside. Take about 1 tablespoon of bacon fat and add it to a medium skillet. On medium high heat, add the corn and Sautee until it begins to brown slightly. Set aside.

    Increase the heat to medium high and add the corn to the skillet – Sautee until it starts to char slightly, 3-4 minutes. Remove from heat.

    Chop the cabbage crosswise into thin slices and chop again in half. You should be left with small strips of cabbage. Set aside.

make the vinaigrette and assemble the salad:

  1. Whisk together all ingredients or, if you have a small jar, add all of the ingredients into a small jar, cover with a lid and shake vigorously until well combined. Season to taste with salt, pepper and sugar. In a medium sized bowl, or a salad bowl, toss the cabbage with dressing. Top with bacon, corn, pepitas and cotija cheese.

Recipe Notes

This recipe was adapted from Platings and Pairings.