And then I saw the carrots and remembered I had ginger. So carrot ginger dressing was made in a flash. Pulling out my Christmas gift of an awesome red mandoline, I made quick work of the cabbage and diced up the cucumber and green pepper. Noticing some fresh mint and basil, that was added to the mix and tossed with the carrot ginger dressing. Topping it all off were a small handful of pan roasted cashews and some lime juice. Heaven in a bowl!
Cucumber, Pepper and Red Cabbage Salad with Carrot Ginger Dressing
(makes 2-3 servings)
3 cups shredded red cabbage
1/2 cucumber, diced
1/4 green pepper, diced
10-12 mint leaves, cut in slivers
5-6 basil leaves, cut in slivers
2 tablespoons cashews, toasted
1/2 cup Carrot Ginger Dressing
1 lime, cut in wedges
Toss all ingredients in large bowl and serve. Squeeze lime wedges over all and retoss.
Recipes currently inspiring me:
Coconut, Pomegranate and Lime Kanten at Olives for Dinner
Spinach Salad with Warm Bacon Vinaigrette at Smitten Kitchen
Leek and Acorn Squash Tarts at Thyme for Cooking