Refreshing. That is one word that comes to mind when eating this salad.
I was able to use (the one) head of cabbage that survived the bugs in my garden 🙂
This recipe came from cooking light and was a Mark Bittman original.
Essentially you make a vinaigrette using equal parts oil & lime juice (1/4 c. each), 2 tsp honey, 2 Tbsp water, 1 large jalapeno (or 2 small ones) seeded and minced, 1/4 c. red onion minced, 1 bunch cilantro minced, and salt & pepper to taste. I let this chill out together while I diced up the other veggies. I decided to put the red onions in the dressing b/c I don’t really love the taste of raw onions 🙂
Then you chop up the cabbage (approx 3 c.) and peel and dice 2 large (or 3 moderate size) sweet potatoes. Instead of using the “real” grill as suggested in the regular recipe, I tossed the potatoes in a bit of olive oil and then tossed them onto the indoor cuisinart panini press/grill (with the top pressed down as if I were making a panini). Alternately, you could roast them in the oven.
Toss about 1/4 c. sesame seeds (I didn’t use pumpkin and I didn’t toast them.. though, they would probably be better that way!), the cabbage, and the sweet potatoes into the dressing mixture and serve immediately. SO good!