Dessert

Crunchy Cabbage Salad with Dijon-Lime Vinaigrette Recipe

ByHugo Harnd March 16, 2026March 16, 2026

Introduction

This crunchy cabbage salad is bursting with fresh flavors and a zesty Dijon-lime vinaigrette. Packed with vibrant vegetables, toasted almonds, and fragrant herbs, it makes a refreshing side dish that’s perfect for any meal.

A large white bowl holds a colorful fresh salad with many layers. The bottom layer is shredded green cabbage mixed with thin purple cabbage strips, creating a mix of light green and deep purple colors. On top, there are thin slices of red bell pepper, carrot sticks, and radish rounds adding bright red, orange, and pink shades. Scattered across are light brown almond slices and fresh green herbs like parsley and dill, adding texture and color contrast. A white salad serving spoon rests inside the bowl on the right side. The bowl sits on a white marbled surface with soft, natural light shining from the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup sliced almonds
4 cups shredded green cabbage (from about 1/2 head)
2 cups shredded red cabbage (from about 1/4 head)
1 cup grated carrots (from about 3 medium carrots)
2 green onions, trimmed and chopped (both white and green parts)
1 red bell pepper, cored and cut into thin sticks
4 radishes, halved and thinly sliced
1 cup chopped fresh parsley
1/2 cup chopped fresh dill
Kosher salt
1 teaspoon sumac
2 tablespoons Dijon mustard
2 limes, juiced
2 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 teaspoon sumac
1/2 teaspoon crushed red pepper flakes (optional)
Black pepper

Instructions

Step 1: Toast the almonds by coating a large pan with a thin layer of olive oil. Add the almonds and stir until they turn golden, about 8 minutes. Remove from heat and set aside.
Step 2: Make the mustard vinaigrette by whisking together the Dijon mustard, lime juice, garlic, olive oil, sumac, red pepper flakes (if using), and a pinch of salt and black pepper in a small bowl.
Step 3: In a large mixing bowl, combine the green cabbage, red cabbage, grated carrots, green onions, red bell pepper, radishes, parsley, and dill. Season with a generous pinch of kosher salt and 1 teaspoon sumac. Add three-quarters of the toasted almonds and toss gently to mix.
Step 4: Pour the vinaigrette over the salad and toss to coat evenly. If possible, cover with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the flavors to meld and the cabbage to soften slightly.
Step 5: Give the salad another toss before serving and garnish with the remaining toasted almonds for extra crunch.

Tips & Variations

For a nut-free version, substitute toasted pumpkin seeds or omit nuts entirely.
Add diced avocado or crumbled feta cheese for a creamier texture and richer flavor.
Adjust the crushed red pepper flakes to your preferred heat level or leave them out for a milder salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors develop over time, but the cabbage will become softer, so enjoy it fresh for the best crunch. If needed, toss again before serving. Leftover salad can be served cold or at room temperature.

How to Serve

A large white bowl filled with a colorful mixed salad shows many thin layers; the base is made of shredded light green and purple cabbage, mixed with bright orange carrot strips and red bell pepper slices spread evenly. Thin round slices of radish and light tan almond slices are scattered on top, along with fresh green herbs finely chopped across the salad. A creamy, light brown dressing is being poured over the salad from a white ribbed jug, held by a woman's hand with light purple nail polish. The bowl is placed on a white marbled surface, and a blue, green, and white patterned cloth lies nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

Yes, the salad can be made a few hours or up to one day ahead. Refrigerate after tossing with the vinaigrette to allow the flavors to meld, but note the cabbage will soften over time.

What can I use if I don’t have sumac?

If you don’t have sumac, a light sprinkle of lemon zest or a small squeeze of lemon juice can provide a similar tangy brightness. However, sumac’s unique flavor is worth seeking out.