Description
A fresh and crunchy cabbage salad with sliced almonds and a tangy mustard vinaigrette.
Ingredients
Scale
- 1 cup sliced almonds
- 4 cups shredded green cabbage (from about 1/2 head of green cabbage)
- 2 cups shredded red cabbage (from about 1/4 head of red cabbage)
- 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
- to taste 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)
- to taste Black pepper
Instructions
- Toast the almonds. Coat a large pan with a thin layer of olive oil. Add the almonds and stir until they turn golden, about 8 minutes. Take off the heat and set aside.
- Make the Mustard Vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, sumac, red pepper flakes, and a pinch of salt and pepper.
- Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley, and dill. Season with a good pinch or two of salt and sumac. Add 3/4 of the toasted almonds. Toss gently to combine.
- Dress and refrigerate. Pour the vinaigrette all over and toss to combine. If you have the time, wrap in plastic and give the salad 30 minutes to 1 hour in your fridge for the flavors to meld and the cabbage to just slightly soften.
- Finish and serve. Give the salad one more toss and serve, garnished with the remaining almonds.
Notes
- This salad is best served fresh, but can be made a few hours in advance.
- Feel free to substitute other vegetables or add proteins like chicken or tofu for a heartier dish.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg