Erin’s Easy Make Ahead Honey Chipotle Cabbage Salad Recipe
Sharing my easy, make ahead salad honey chipotle cabbage salad recipe! This salad is similar to a coleslaw, but without any mayonnaise and a light vinaigrette. It’s so easy to make and stores great for easy meals throughout the week. You can also easily double or triple the batch for large groups & parties!
Erin’s Easy Make Ahead Honey Chipotle Cabbage Salad Recipe
Cabbage Salad Ingredients
- 1/2 green cabbage
- 1/2 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 2 ears of corn
- 1 bunch of cilantro
- 1 cup (or more) jalapeño lime pistachios
- 1 cup Queso Fresco or Cotija Cheese
Honey Chipotle Vinaigrette Ingredients
- 5 tablespoons red wine vinegar
- 2 tablespoons honey
- ¾ cup vegetable oil
- ½ teaspoon dried cilantro
- 1½ teaspoons salt
- ½ teaspoon ground black pepper
- 2 chipotle peppers in adobo sauce
- 3 garlic garlic cloves
To make the dressing: Combine all of the ingredients in a blender or mini food processor until smooth. Store in an airtight container in the refrigerator until you’re ready to use.
Directions
You can make this salad ahead of time for dinner or a party. I even make it on Sundays for the week ahead. Because the base is made with crunchy vegetables, it won’t get soggy in the refrigerator.
Start by shredding your cabbage. I use 1/2 a head of green cabbage, remove the core & the outside leaves. Slice into thin strips or chop, whatever your like.
Slice 1/2 a red onion into thin pieces and then cut into smaller pieces. I like all of my vegetables a similar 1/4” size, but the size & shape won’t affect the taste! Cut your bell peppers into strips & then smaller bite sized pieces.
Carefully cut the corn off of the cobs with a sharp knife. I like to use raw corn, but you could also use frozen or canned corn depending on the season. Roughly chop a bunch of cilantro.
In a large bowl, combine all of your fresh ingredients with the pistachios & crumbled queso fresco. If you can’t find queso fresco crumbling cheese, cotija cheese works well too.
Blend all of your vinaigrette ingredients and pour them over the top of the salad. Mix well & serve. Or, store in an airtight container.
I’ll eat the salad on its own, or as a side dish with grilled chicken or carnitas!
If you’re looking for more salad recipes, here are a few of my favorites:
Honey Chipotle Cabbage Salad Recipe
Ingredients
SALAD
- 1/2 head green cabbage
- 1/2 red onion
- 1 red bell pepper
- 1 yellow bell pepper
- 1 bunch fresh cilantro
- 1 cup queso fresco crumbling cheese
- 1 cup jalapeño lime pistachios
- 2 ears fresh corn
VINAIGRETTE
- 5 tbs Red wine vinegar
- 2 tbs honey
- 3/4 cup vegetable oil
- 1/2 tspn dried cilantro
- 1 1/2 tspn salt
- 1/2 tspn pepper
- 2 chipotle peppers in adobo sauce
- 3 garlic cloves
Instructions
- To make the vinaigrette, combine all of the ingredients in a blender or small food processor until smooth.
- Remove the outer leaves & core of the cabbage. Slice into thin ribbons or smaller bite sized pieces.
- Slice & cut the bell peppers into small pieces. Thinly slice & cut the onion into small pieces. Roughly chop the cilantro.
- Combine all fresh ingredients with crumbled cheese & pistachios in a large bowl. Pour the dressing over the top about 1/4 cup at a time. You can always add more later!