Crunchy Cabbage Salad with Dijon-Lime Vinaigrette Recipe
A vibrant and crunchy cabbage salad featuring a zesty Dijon-lime vinaigrette, toasted almonds, fresh herbs, and a medley of colorful vegetables. Perfect as a refreshing side or light main dish.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes plus 30-60 minutes chilling
- Yield: 6 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Salad 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
Vinaigrette Ingredients
- 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 lightly with olive oil and add the sliced almonds. Stir constantly over medium heat until the almonds turn golden brown and fragrant, about 8 minutes. Remove from heat and set aside to cool.
- Make the mustard vinaigrette: In a small bowl, whisk together Dijon mustard, freshly squeezed lime juice, minced garlic, extra virgin olive oil, sumac, crushed red pepper flakes (if using), and season with a pinch of kosher salt and black pepper until emulsified.
- Prepare the salad: In a large mixing bowl, combine shredded green and red cabbage, grated carrots, chopped green onions, red bell pepper sticks, thinly sliced radishes, chopped parsley, and dill. Season the vegetables with kosher salt and sumac to taste. Add three-quarters of the toasted almonds and toss gently to combine evenly.
- Dress and refrigerate: Pour the mustard-lime vinaigrette over the salad and toss thoroughly to coat all ingredients. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour to allow the flavors to meld and for the cabbage to soften slightly.
- Finish and serve: Give the salad a final toss before serving and garnish with the remaining toasted almonds on top for extra crunch and flavor.
Notes
- Toasting the almonds brings out their nutty flavor and adds a satisfying crunch to the salad.
- Sumac adds a tangy, slightly lemony flavor that complements the lime juice perfectly; if unavailable, a small amount of lemon zest can be substituted.
- For best flavor, allow the salad to rest refrigerated so the cabbage softens just a little and the dressing flavors penetrate the ingredients.
- Optional crushed red pepper flakes offer a mild heat but can be omitted for a milder taste.
- This salad holds well for up to 24 hours refrigerated but is best enjoyed fresh for maximum crunch.
Keywords: cabbage salad, Dijon-lime vinaigrette, toasted almonds, crunchy salad, healthy salad, vegetarian salad
