Summertime is when we refuse to turn on the oven and instead turn our focus to cold foods that require little effort but deliver big flavors. Salads, slaws and cold soups fit the bill. After making this recipe three times over the last few weeks, now you, too, can savor the long summer days and still eat well without heating up the kitchen.
Summer Salad and Slaw
All it requires is a bit of chopping and shredding and a simple but seriously sensational and stout dressing made with lime juice, ginger, garlic, honey and a touch of apple cider vinegar and toasted sesame oil.
The first time I served this salad with fish tacos and then I plopped a piece of grilled salmon on top with some crushed cashews. The third version was served with seared tuna. Each time I made this easy-breezy recipe, I loved it more and realized this is an ideal summertime dish. When I shared it with a friend and neighbor, she raved about it as well.
Though it leans toward Asian flavors, this dish pairs well with any grilled protein. It can be a side or a substantive salad topped with protein. Though the recipe says “salad,” it feels more like a slaw to me. But the name is irrelevant when the dish is so delicious. So you can have this as a salad or a slaw. Either way, it’s a simple salad that can be made in minutes and requires zero cooking.
Grill your protein of choice and let the flavors of summer soar while you lounge leisurely with a book and sip a refreshing cocktail.
Sesame-Lime Cabbage Salad
This super simple but distinctive salad/slaw comes together without any heavy lifting. The dressing is what makes this dish sing. Toasted sesame oil combines with lime juice, honey, apple cider vinegar and ginger and garlic for a flavor bomb that is highly addictive. If you find yourself craving this dish, don't worry because it's good and good for you. Serve with grilled protein or as a BBQ side dish. I also added crushed cashews and crispy tortilla chips to add some crunch and I loved both versions.
For the salad
- 1/2 head cabbage thinly sliced
- 2 carrots shredded
- 3 green onions chopped
- 1 large handful cilantro chopped
- 1 1/2 tablespoons white and/or black sesame seeds for garnish
For the dressing
- 1/4 cup fresh squeezed lime juice
- 2 tablespoons honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon garlic minced, about 1 clove
- 1 tablespoon fresh ginger minced, about 1"
- 1/2 teaspoon sea or kosher salt
- 1 tablespoon toasted sesame oil
In a bowl, combine the lime juice, honey, vinegar, garlic, ginger, salt and toasted sesame oil and whisk well to combine. Make sure the honey is totally incorporated.
In a large bowl, add the shredded cabbage, carrots, green onions and cilantro.
Drizzle with the dressing, adding four tablespoons to start, and toss to coat.
Taste and add more dressing if needed. Let the salad marinate in the fridge for 15 minutes before serving.
After the salad has marinated, toss again before serving and garnish with white and/or black sesame seeds.
Store any leftovers in an airtight container in the fridge for up to three days.