Description
A vibrant and crunchy cabbage salad featuring shredded green and red cabbage, fresh vegetables, and herbs, all tossed in a zesty Dijon-lime vinaigrette and topped with toasted almonds for extra texture and flavor.
Ingredients
For The Cabbage Salad
- 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
- Kosher salt, to taste
- 1 teaspoon sumac
For The Dijon-Lime 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, to taste
- Black pepper, to taste
Instructions
- Toast the almonds. Heat a large pan over medium heat and coat it lightly with olive oil. Add the sliced almonds and stir continuously for about 8 minutes until they turn golden brown and fragrant. Remove the pan from heat and set the almonds aside to cool.
- Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, fresh lime juice, minced garlic, extra virgin olive oil, sumac, crushed red pepper flakes (if using), and season with a pinch of kosher salt and freshly ground black pepper until smooth and emulsified.
- Prepare the salad. In a large mixing bowl, combine the shredded green and red cabbage, grated carrots, chopped green onions, thinly sliced red bell pepper sticks, halved and sliced radishes, chopped fresh parsley, and chopped fresh dill. Season the mixture with a good pinch or two of kosher salt and 1 teaspoon of sumac. Add three-quarters of the toasted almonds, then toss gently to combine all the ingredients evenly.
- Dress and refrigerate the salad. Pour the Dijon-lime vinaigrette over the cabbage mixture. Toss everything thoroughly until well coated. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the flavors to meld and the cabbage to soften slightly.
- Finish and serve. Remove the salad from the fridge, give it a final toss to redistribute the dressing and flavors. Garnish with the remaining toasted almonds and serve chilled or at room temperature.
Notes
- Toasting the almonds enhances their flavor and adds a delightful crunch.
- Letting the salad rest in the refrigerator allows the cabbage to soften slightly and the flavors to develop fully.
- Sumac adds a tangy, lemony flavor but can be omitted if unavailable.
- The crushed red pepper flakes are optional and can be adjusted for heat preference.
- This salad can be made a few hours ahead, but add almonds just before serving to keep them crunchy.
