Mexi-Fresh Salad

1. 1

   Thinly slice napa cabbage, white portion of green onions and radishes. Grate carrots. Chop cilantro.

2. 2

   Mix ingredients in a bowl with a fork and add lime juice, olive oil and vinegar over salad. Add salt, to taste.

3. 3

   The fresher the salad, the more crisp the vegetables. If you want more of a coleslaw texture, chill overnight and mix before serving. This salad is best served at room temperature.

4. 4

   *Substitute lemon juice for the lime juice and toasted sesame seed oil for the olive oil for a wonderful Asian-inspired salad!

* Per serving · 4 servings · Values may vary.

No additional tips available.