Cotija Cabbage Salad
Matt from Fresh Menu Planner has the main dish Asian Beef Vegetable Wraps and Sandi from Fearless Dining will be providing dessert Hawaiian Purple Sweet Potato Mini Cheesecakes.
I was given the opportunity to make a salad. The ideas and possibilities were endless. I’m not kidding about endless because pretty much anything can be turned into a salad. It was a mixture of heaven and hell for my ADD to come up with something to make. And I loved every moment it.
When developing recipes, I aim to have them as high in protein as possible. This salad was no exception. Swapping out the mayonnaise or sour cream for non-fat, but very high in protein, Greek yogurt was the perfect way to have a decadent creamy dressing with no guilt. The cheese and sunflower seeds provided additional protein and indulgence. The colors in the salad are really what I love most. It’s so vibrant, so evocative of summer. I could make this salad a meal, but it is absolutely perfect to add to your next potluck gathering.
Gluten Free Potluck Party
- 1 cup Greek yogurt
- ? cup milk
- 1 lime; juiced
- ¼ tsp . chili powder
- ¼ tsp . chipotle powder
- ? tsp. cumin
- 2 tbsp . fresh cilantro; chopped (plus more for garnish)
- ½ tbsp . fresh mint; chopped
- 2 cloves garlic; minced/grated
- Salt/pepper to taste
- ½ head green cabbage; chopped
- 1 cup purple cabbage; chopped
- ½ cup matchstick carrots; roughly chopped
- 2 ribs celery; thinly sliced
- 5-6 radishes; thinly sliced
- 3 green onions; diced
- 3-5 oz . cotija cheese; crumbled
- ½ cup sunflower seeds; shelled
In a bowl, mix all the dressing ingredients together.
Cover and chill for at least an hour.
While the dressing is chilling, prepare all the veggies and toss them together in a large bowl.
Add the dressing, coating the entire salad completely.
Cover and chill for another hour.
When ready to serve, garnish with the sunflower seeds, cotija cheese, and cilantro.