Serves 4
Ingredients
- ½ bunch of cilantro
- 3 limes, juiced
- 1 tablespoon rice wine vinegar
- 2 teaspoons honey
- ¼ cup grapeseed or avocado oil
- Salt and pepper to taste
- ½ red cabbage, thinly sliced
- ½ green cabbage, thinly sliced
- 1 bunch arugula, washed and picked of any tough stems
- 1 watermelon radish, peeled and shaved
- 2-3 carrots, various colors, peeled and thinly shaved
- 1 cucumber, thinly shaved
- 1 chayote squash, thinly shaved
- ¼ cup pepitas, toasted
- ¼ cup queso ranchero, crumbled
Directions
Make the dressing. Mix the cilantro, lime juice, honey and vinegar in a blender. Drizzle in the oil in a slow stream to incorporate into the vinegar mixture. Season with salt and pepper and set aside.
Toss the cabbages and arugula with a few tablespoons of the vinaigrette so they are thoroughly but very lightly dressed. Arrange on a platter. Toss the shaved vegetables with a bit of the dressing to taste and arrange over the arugula and cabbage. Sprinkle with pepitas and queso ranchero to garnish and serve.