Rainbow Ribbon Salad with Sesame, Chilli & Lime

Name: Rainbow Ribbon Salad with Sesame, Chilli & Lime
Prep time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Asian
Ingredients: 2 tbsp soy sauce; 2 tbsp water; 2 tsp white sugar; 1 tbsp sesame oil; 1 tbsp hot honey (Capilano Hot Chilli Honey is perfect); 1 tbsp chilli crisp, or less for a milder salad; 2 garlic cloves, finely minced; 1 tbsp sesame seeds; 3 yellow capsicums, sliced lengthways into thin ribbon strips; 6 large carrots, peeled into ribbons; 1/4 red cabbage, finely sliced into thin ribbons; 1 large spring onion, finely sliced; Juice of 1/2 fresh lime, or to taste

Bright, fresh and full of crunch, this Rainbow Ribbon Salad combines sweet yellow capsicum, ribbons of carrot, delicate purple cabbage and spring onion in a glossy sesame and chilli dressing. Finished with fresh lime for balance, it is vibrant, refreshing and made to sit beautifully alongside rich grilled or smoked meats.

Vibrant rainbow ribbon salad with yellow capsicum, carrot, purple cabbage, and lime.

Rainbow Ribbon Salad with Sesame, Chilli & Lime brings colour, crunch and brightness to the table in the most effortless way. Sweet yellow capsicum, carrot ribbons, purple cabbage and spring onion come together in a glossy dressing that is savoury, gently sweet and lifted with just enough heat.

The final squeeze of fresh lime gives the whole salad a fresh, lively finish and balances the richness of the sesame beautifully. It is a vibrant side for barbecues, smoked meats and shared family meals, especially when you want something light, crisp and full of flavour beside a richer main.

I love serving this brisket with my Rainbow Ribbon Salad with Sesame, Chilli & Lime, which brings freshness, crunch, and brightness alongside the rich, smoky meat.

Prep: 20 min · Serves: 2 · Cuisine: Asian · Category: Salad

Ingredients

Dressing

2 tbsp soy sauce
2 tbsp water
2 tsp white sugar
1 tbsp sesame oil
1 tbsp hot honey (Capilano Hot Chilli Honey is perfect)
1 tbsp chilli crisp, or less for a milder salad
2 garlic cloves, finely minced
1 tbsp sesame seeds

Salad

3 yellow capsicums, sliced lengthways into thin ribbon strips
6 large carrots, peeled into ribbons
1/4 red cabbage, finely sliced into thin ribbons
1 large spring onion, finely sliced

To Finish

Juice of 1/2 fresh lime, or to taste

Method

In a small bowl or jar, combine the soy sauce, water, white sugar, sesame oil, hot honey, chilli crisp, garlic and sesame seeds. Stir well until the sugar has dissolved and the dressing is glossy.
Slice the yellow capsicums into thin ribbon strips. Peel the carrots into long ribbons using a vegetable peeler. Finely slice the red cabbage into thin ribbons and slice the spring onion.
Add all of the prepared vegetables to a large bowl.
Pour over the dressing and toss well until everything is evenly coated.
Let the salad sit for 10 minutes so the flavours can settle into the vegetables slightly.
Just before serving, squeeze over the fresh lime juice and gently toss again.
Serve immediately.

Notes

Add the lime at the end rather than into the dressing for the freshest, brightest flavour.

Reduce the chilli crisp slightly if you prefer a milder salad.

If you do not have hot honey, use 1 tbsp honey and add a small pinch of chilli flakes.

Yellow capsicum gives this salad a beautiful sweetness, but other colours can be used if needed.

This salad is best served fresh while the vegetables are still crisp and vibrant.

Serve alongside smoked brisket, grilled chicken, sticky pork, barbecue meats or simple rice dishes.