With the light citrus dressing, mellowed by the honey, this is a very refreshing summer salad. Enjoy it to beat the heat of summer or to pair with the heat of spicy Mexican dishes.

 

Ingredients (Serves 4)

¼ cup fresh lime juice

¼ cup olive oil

3 tbsp honey

1 clove garlic, crushed

1 tsp dried basil

½ head cabbage, thinly sliced

12-15 mini tomatoes, quartered

 

1. In a large bowl, whisk together the lime juice, olive oil, honey, garlic, and basil. Add the cabbage and toss until well coated.

2. Add the tomato quarters and toss again.

You can make this salad ahead of time, cover it, and keep in the refrigerator. Toss again before serving. Then, serve with a slotted spoon or tongs to drain off the excess dressing/marinade.

BTW, if the devilish thought crosses your mind that you could use the leftover marinade to whip up a marguerita, banish the thought (this, speaking from experience and the realization that olive oil and tequila don’t mix).