Name: Crunchy Cabbage Salad with Dijon-Lime Vinaigrette Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 45 min
Cuisine: American
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, to taste; 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, to taste; Black pepper, to taste

Ingredients

1 cup sliced almonds

4 cups shredded green cabbage (about 1/2 head)

2 cups shredded red cabbage (about 1/4 head)

1 cup grated carrots (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 by coating a large pan with a thin layer of olive oil. Add the sliced almonds and stir continuously over medium heat until they turn golden, about 8 minutes. Remove from heat and set aside.

Step 2: Prepare the mustard vinaigrette by whisking together Dijon mustard, lime juice, minced garlic, olive oil, sumac, crushed red pepper flakes (if using), and a pinch of kosher salt and black pepper in a small bowl.

Step 3: In a large mixing bowl, combine the shredded green and red cabbages, grated carrots, chopped green onions, red bell pepper sticks, sliced radishes, chopped parsley, and dill. Season with a good pinch or two of kosher salt and 1 teaspoon sumac. Add three-quarters of the toasted almonds and toss gently to mix.

Step 4: Pour the prepared vinaigrette over the salad and toss to coat everything evenly. For best flavor and texture, cover the salad with plastic wrap and refrigerate for 30 minutes to 1 hour to let the flavors meld and the cabbage soften slightly.

Step 5: Before serving, give the salad one final toss and garnish with the remaining toasted almonds for extra crunch and visual appeal.

Tips & Variations

For a nut-free version, substitute toasted sunflower or pumpkin seeds instead of almonds.

Add a handful of raisins or dried cranberries for a touch of sweetness.

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

Use fresh lemon juice instead of lime for a slightly different citrus note.

To keep the cabbage extra crisp, dress the salad just before serving instead of letting it sit in the fridge.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, but the cabbage will soften over time. For best texture, reserve the vinaigrette and almonds separately and toss just before serving. Leftover salad can be enjoyed cold or at room temperature.

FAQs

Can I prepare this salad in advance?

Yes, you can prepare the salad up to a day ahead. Toss it with the vinaigrette and refrigerate, but note that the cabbage will soften the longer it sits. For extra crunch, add the toasted almonds just before serving.

What if I don’t have sumac?

If sumac is unavailable, you can substitute with a mix of lemon zest and a pinch of paprika for a similar tangy and slightly fruity flavor, though the taste will be less authentic.