I’m finally home after nearly a month of traveling just in time for Cinco de Mayo! Of course enchiladas, burritos, fajitas, chips, guacamole and, of course, margaritas would be traditional fare to celebrate with today, but after eating my way through Europe with sooooooo much pasta, pizza and bread, I’m craving something fresh and healthy! This Mexican Cabbage Salad fits the bill perfectly for me today!
I love cabbage salads of all types and this Mexican Cabbage Salad is no exception. It’s a very flexible recipe, easy to add whatever vegetables you like. This time I combined both green and red cabbage, then added an assortment of chopped vegetables that sounded good to me. I thought green onions, colorful bell peppers, grated carrots and jicama would be delicious. Unfortunately, I couldn’t find any jicama at my local market so that wasn’t in the salad this time, but I’m adding it to the recipe because I love jicama and usually add it to this type of salad. If you don’t have any or can’t find any, it’s okay to leave it out too. I love cilantro so it’s a must for me, but I hear there are some people out there that hate it (poor things!). If you’re not a fan of cilantro just leave it out, or add a little flat leaf parsley if you like. I also added some black beans for a little protein. If you have some leftover rotisserie chicken go ahead and throw that in as well. I bet it would be delicious! My go to dressing when I want a Mexican flavored dressing is my Chipotle Honey Lime Vinaigrette. It’s just so darn good and adds a lot of zing to this cabbage salad. But be warned, some chipotles are hotter than others so be sure to start with a little of the chipotle puree. You can always add more to your liking when making the dressing.
Get your Mexican fix in a healthy way and enjoy this Mexican Cabbage Salad!
- ¼ head green cabbage, shredded
- ¼ head red cabbage, shredded
- 2 green onions, sliced
- ½ C. diced red, yellow or orange bell peppers (or use a combination)
- ½ C. diced jicama
- 1 carrot, grated
- handful of cilantro, roughly chopped
- 1 can black beans, drained and rinsed
- Chipotle Honey Lime Vinaigrette
- In large bowl, add all ingredients except dressing and mix well to combine. Add vinaigrette, as much as you like on salads, and toss. Serve.
- Refrigerate leftover vinaigrette to use again on another salad!