Crunchy Cabbage Salad with Dijon-Lime Vinaigrette

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

• 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
• Black pepper

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Finish and serve. Give the salad one more toss and serve, garnished with the remaining almonds.

Notes

Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and sumac used in this recipe.

Leftovers: You can store leftovers in the fridge in a covered container for up to 4 days.

Make-Ahead: You can chop the cabbage and vegetables and keep them in the fridge in separate containers or zip-top bags for use in the next few days. You can also make the dressing and save it in the fridge in a tightly-closed jar.

Nutrition

Calories: 200.3kcal Carbohydrates: 11.9g Protein: 4.7g Saturated Fat: 1.8g Trans Fat: 0.1g Sodium: 79mg Potassium: 389.1mg Fiber: 4.5g Sugar: 4.5g Vitamin A: 4359IU Vitamin C: 63.9mg Calcium: 90.9mg Iron: 1.8mg