Refreshing and bright, this red cabbage salad recipe with honey lime dressing is the perfect side to a heavy meal of Mexican food. It’s even great on top of tacos!
My daughter loooooves the color purple. Her room is purple. Her clothes are purple. If she has a choice, it’s almost always purple. It’s been that way for a long time – really, as long as I can remember. She’s even had a purple-themed birthday.
And if you want to see how deep the love runs, you can see an old video of her teaching her brother how to say “purple.” Warning: I may be the only person who thinks that video is insanely cute. (PS: While you’re over there on Facebook, feel free to hit “like” to follow along with my recipes right on Facebook!)
The fact that this cabbage is called red cabbage and not purple cabbage baffles her. COMPLETELY and totally confuses her. Me too, actually. A quick Google search leads me to believe that either name is okay, purple or red, but something tells me all my foodie friends would be laughing at me if I called this purple cabbage. Am I right?
Or is it a regional thing? Where does this even come from? I want to meet the guy who first called this red cabbage. Give me his number. Was it Adam in the Garden of Eden? Do you think God grew red (purple) cabbage in the Garden of Eden?
Okay, I took a break from ranting to actually look further into the matter. Wiki tells me, “Its leaves are colored dark red/purple. However, the plant changes its color according to the pH value of the soil, due to a pigment belonging to anthocyanins. In acidic soils, the leaves grow more reddish, in neutral soils they will grow more purple, while an alkaline soil will produce rather greenish-yellow colored cabbages. This explains the fact that the same plant is known by different colors in various regions.”
So there ya have it.
About this red cabbage salad recipe:
First of all, how pretty is this salad? Don’t you want to make it just for that reason? It’s a salad that comes together in minutes and just screams summer. It’s crunchy, tangy, and it goes perfectly with heavy Mexican meals. It’s the pop of freshness and flavor needed alongside enchiladas, tacos, and burritos.
Needed for this recipe:
- juice of one lime (about 1/8 cup)
- 1 tablespoon honey
- 2 tablespoons olive oil
- salt and pepper to taste
- 1/4 large red cabbage, shredded (about 4 cups)
- 1/2 red bell pepper, cut into short strips (about 1 cup)
- 2 large navel oranges, segmented
- 1/2 cup fresh cilantro leaves, torn
- In a large bowl, whisk together dressing ingredients. Taste dressing and add salt and pepper to taste.
- Add cabbage, bell pepper, oranges, and cilantro to the dressing.
- Toss to combine. Best served immediately. Still tastes good the following day – but everything will be purple.
- For even more lime flavor, zest the lime before juicing it, and add the zest to the salad.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He doesn’t really like red cabbage…so….yeah. But my mother-in-law raves about this salad!
Changes I would make: None are necessary.