One thing I love about joining different foodie groups is the exposure you get to a lot of other great food blogs. I stumbled across this red cabbage salad with lime cumin vinaigrette from platings and pairings the other day, and thought it sounded delicious. The original recipe called for Brussels sprouts, which I love, but Miles hates them, so I made a family friendly version.
It took me a while to realize that pepitas were actually pumpkin seeds; something that could’ve saved me from making multiple trips to various stores looking specifically for pepitas. But the journey was still fun. I couldn’t wait to taste the salad because I was dying to know how the lime cumin vinaigrette was going to bring everything together. Fortunately, I didn’t have to wait long because the salad came together in no time and was fantastic! It definitely had a south of the border quality, and all the flavors combined nicely. With each bite, my friend and I kept saying “this is really good!” Being a huge fan of cheese (I love it almost as much as bacon), I added a little extra to my bowl. Miles really enjoyed it too, which was a real coup, as this guy is not a huge fan of salads. Well, he’s taking baby steps by starting with Caesar salads. I was hoping to win him over with this one, as he liked most of the ingredients, and was gracious enough to try the pepitas.
I chose to eat the salad as my side and main dish, but bought a few empanadas for the guys. They were happy and satisfied.
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:
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:
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.
This recipe was adapted from Platings and Pairings.
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