Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette

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Appears in Cook's Illustrated September/October 1999, America's Test Kitchen TV

Salting ahead of time creates pickle-crisp cabbage that is perfect for combining with bold flavors.

SERVES 6 to 8 (Makes 5 cups)

TIME 20 minutes, plus 1 hour standing

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WHY THIS RECIPE WORKS

Cabbage salads are diluted by the cabbage itself. Its cells are full of water that leaches out once a salad is allowed to sit. One way to solve this problem in our coleslaw recipe, we figured, was to get rid of some of this water before mak...

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