Cole Slaw with Lime-Vinaigrette Dressing
  • CourseSalads, Side Dishes
  • CuisineGluten-Free, Vegetarian
  • 1/2head cabbagediced (this yields about 4 cups)
  • 1/2 cucumberdiced with skin on (use hot house cucumber)
  • 4 radishdiced (use red radishes or Easter Egg radishes)
  • 1cup jicamapeeled and diced
  • 1cup celerydiced
  • 1/2cup green onionfinely sliced (only the green part)
  • 1/2cup cilantrofinely chopped
Lime-Vinaigrette Dressing
  • 2 limefreshly squeezed (or 1/4 cup prepared lime juice)
  • 1/4cup olive oil
  • 1tsp sugar
  • 1tbsp Fleur de Sel with dried herbs(or mix 1 scant tablespoon Sea Salt or Fleur de Sel with 1/2 tablespoon of Herbes de Provence in a small bowl, then use 1 tablespoon of that mixture.)
  1. Mix all chopped vegetables in a large bowl.
  2. For salad dressing, mix all ingredients together in a shaker jar or whisk well in a bowl.
  3. Pour vinaigrette over the chopped vegetables and toss well.
Recipe Notes

The key to this recipe is having every ingredient chopped into the same ½ inch sized pieces—making it a chopped salad!