If you asked me a few years ago to eat a salad with cabbage, radishes and uncooked tomatoes in it, I’d call you crazy. Oh how much my taste buds have changed since then. I used to be a picky eater when I was little and it wasn’t until I left home that I ever ate green peppers, onions, mustard, pickles and spinach – things are staples in my fridge now. Now I love trying new flavours and textures.
Adapted from a recipe on Kalyn’s Kitchen, this salad was a great crisp and flavourful alternative to my usual spinach salads. I ended up packing up the leftovers for lunches for a few days and it was just as good then. Plus, it was super easy to make!
What you’ll need:
5-6 cups finely chopped Green Cabbage (about 1/2 large head of cabbage)
1 cup dices Grape Tomatoes
1/2 cup chopped Celery
5 Radishes, stem and root cut off and cut into half moon slices
1/4 cup sliced Green Onions
2 tbsp Apple Cider Vinegar
1 tsp Lime Juice
1/2 tsp Salt
1/4 tsp Hot Pepper Sauce (I used Sriracha Sauce)
2 tbsp Canola Oil
Chop up the cabbage, tomatoes, celery, radishes and green onions, and toss into a large bowl. I made this part ahead, place it in a lidded container and popped it in the fridge until I was ready to make the salad.
Toss salad with the dressing. You can make this salad ahead and store it in the fridge for a few hours before you’re ready to serve. It even tastes good the next day after its marinated a bit.
Makes 6 servings