Name: Crunchy Cabbage Salad with Dijon-Lime Vinaigrette Recipe
Prep time: 20 min
Cook time: 8 min
Total time: PT-492696H15M8S
Cuisine: Mediterranean
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); Kosher salt; Black pepper

Ingredients

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

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. Coat a large pan with a thin layer of olive oil, then add the almonds. Stir continuously over medium heat until they turn golden, about 8 minutes. Remove from heat and set aside.

Step 2: Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, minced garlic, olive oil, sumac, red pepper flakes (if using), and a pinch of salt and black pepper until well combined.

Step 3: 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, parsley, and dill. Season with a good pinch or two of kosher salt and 1 teaspoon of sumac. Stir in 3/4 of the toasted almonds and toss gently to mix.

Step 4: Dress and refrigerate. Pour the prepared vinaigrette over the salad and toss to coat everything evenly. 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.

Step 5: Finish and serve. Give the salad one last gentle toss and garnish with the remaining toasted almonds before serving.

Tips & Variations

For extra crunch, you can substitute sliced almonds with toasted walnuts or pecans.

Add a handful of chopped fresh mint for a bright, herbal note.

If you prefer a creamier dressing, stir in a tablespoon of Greek yogurt or mayonnaise to the vinaigrette.

Adjust the amount of crushed red pepper flakes to control the heat level to your preference.

FAQs

Can I make this salad ahead of time?

Yes, it’s best to make the salad and refrigerate it for at least 30 minutes before serving to allow the flavors to blend and the cabbage to soften slightly. It can be made up to a day in advance for convenience.

Can I use a different type of cabbage?

Absolutely! You can use all green cabbage, all red cabbage, or even Napa cabbage depending on your preference or what you have on hand. Each will give a slightly different flavor and texture.