Friday night salad with toasted cumin, honey and lime dressing

Time 25 minutes
Yields Serves 2 as a main course, 4 as a side
Friday night salad with toasted cumin, honey and lime dressing

Cumin, honey and lime dressing


Place a skillet over medium-high heat. Add the cumin seeds and toast just until they begin to take on some color and become fragrant, about 1 to 2 minutes. Roughly grind the seeds using a mortar and pestle or spice grinder, or in a mixing bowl using the bottom of a measuring cup.


In a mixing bowl, whisk in the oil, honey and lime with the cumin seeds until all of the ingredients are emulsified. Whisk in the salt and pepper, then taste and adjust the seasoning and flavoring if desired. This makes a generous three-fourths cup dressing, which will keep, covered and refrigerated, up to 1 week.

Salad and assembly


In a large mixing bowl, toss together the turkey, cabbage, vegetables, carrots, apple and green onions. Pour about half of the dressing over the salad and toss to lightly coat. Taste and add additional dressing if desired, and season to taste with salt and pepper. Toss in the blue cheese crumbles, as well as the cilantro and nuts if using. Serve immediately.

This dressing is tart sweet, making the salad a nice start to a post-Thanksgiving meal. And it has less oil than you might be accustomed to. The recipe assumes a mix of diced turkey, fresh greens and some leftover vegetables, but the components are just a suggestion. Adjust according to your taste and what’s in your fridge.

Rene Lynch is a writer and editor with the Saturday section in features. She works across a variety of coverage areas, including wellness, design and food, and edits the weekly L.A. Affairs column.
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