Description
A vibrant and crunchy cabbage salad featuring green and red cabbage, fresh vegetables, and herbs, all tossed in a zesty Dijon-lime vinaigrette and topped with toasted almonds for added texture and flavor.
Ingredients
Scale
Salad
- 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
Mustard Vinaigrette
- 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)
- Kosher salt
- Black pepper
Instructions
- Toast the almonds. Coat a large pan with a thin layer of olive oil. Add the sliced almonds and stir frequently over medium heat until they turn golden and fragrant, about 8 minutes. Remove from heat and set aside to cool.
- Make the Mustard Vinaigrette. In a small bowl, whisk together the Dijon mustard, freshly squeezed lime juice, minced garlic, extra virgin olive oil, sumac, crushed red pepper flakes if using, and a pinch of kosher salt and black pepper until smooth and well combined.
- Prepare the salad. In a large mixing bowl, combine the shredded green and red cabbage, grated carrots, chopped green onions, red bell pepper sticks, sliced radishes, chopped parsley, and chopped dill. Season with a good pinch or two of kosher salt and 1 teaspoon of sumac. Add three-quarters of the toasted almonds and gently toss all ingredients together to blend flavors and distribute the almonds.
- Dress and refrigerate. Pour the prepared vinaigrette over the salad mixture and toss thoroughly to coat all the vegetables evenly. For best flavor, cover the bowl with plastic wrap and refrigerate the salad for 30 minutes to 1 hour to allow the flavors to meld and the cabbage to soften slightly.
- Finish and serve. Before serving, give the salad one final gentle toss to redistribute the dressing and flavors. Garnish with the remaining toasted almonds for extra crunch and serve chilled or at room temperature.
Notes
- Toasting the almonds brings out a deeper flavor and adds a satisfying crunch to the salad.
- The salad benefits from resting in the refrigerator to soften the cabbage and allow the vinaigrette flavors to meld, but it can be served immediately if pressed for time.
- Sumac adds a citrusy tang; if unavailable, a small amount of lemon zest can be used as a substitute.
- Adjust crushed red pepper flakes to taste for desired heat level or omit if preferred.
- This salad pairs well with grilled meats or fish but is also delicious as a light vegetarian main or side.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: crunchy cabbage salad, Dijon-lime vinaigrette, toasted almonds, healthy salad, vegetarian salad, fresh herbs, Mediterranean salad
