A few weeks ago I was inspired to recreate this Mexican salad after I had a version of it at Tacubaya, a tasty upscale Taqueria in Berkeley and the casual sister restaurant to Dona Tomas. This salad is great because it’s crunchy, tangy, and versatile. You can eat it on a weeknight as a main dish when you’re on a diet, use it as a base for a taco salad, as a relish for fish tacos or pulled pork sandwiches, or just as a side dish for any Mexican entree such as Chili Rellenos or Enchiladas.
Oh, I got a new photo-toy for photographing food for the blog! It is called a Photo Softbox Light Tent! It should be fun to see what we come up with. What do you think so far?
Mixed Cabbage Salad with Pumpkin Seeds, Avocado, and Lime Vinaigrette Recipe
- 1/2 head red cabbage, thinly sliced
- 1/2 head green cabbage, thinly sliced
- 2 cups salad herb mix (any mixed organic salad greens are good)
- 4 green onions, chopped
- 3 carrots, shredded
- 1 red onion, thinly sliced
- 1/2 cup chopped fresh cilantro
- Optional: 1 Jalapeño or serrano chile pepper, minced
- 1/2 cup Pepitas (pumpkin seeds), toasted
- 2 Avocados, cut into bite-size pieces
Mix all Cabbage ingredients in a large salad bowl. Toss salad well with Lime Vinaigrette. Put the dressed cabbage mixture on each plate and top with toasted Pepitas and sliced avocados. Serve!
Lime Vinaigrette Recipe:
- 1/4 cup olive oil
- 2 tbsp fresh lime juice
- 1 tbsp apple cider vinegar OR red wine vinegar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Salad Description @ Tacubaya:
Ensalada de Primavera– mixed greens, shredded cabbage, carrots, red onion and avocado tossed in a lemon vinaigrette, sprinkled with toasted pumpkin seeds.