Description

A vibrant and crunchy cabbage salad featuring a colorful mix of green and red cabbage, fresh vegetables, and herbs, all tossed in a zesty Dijon-lime vinaigrette with toasted almonds for added texture and flavor. This refreshing salad offers a perfect balance of tangy, savory, and mildly spicy notes, ideal as a light lunch or a side dish.

Ingredients

Scale

For the 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 with a thin layer of olive oil. Add the sliced almonds and stir frequently until they turn a golden brown color, 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 a pinch of kosher salt and black pepper. Whisk until well emulsified.
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, chopped parsley, and chopped dill. Season with kosher salt and 1 teaspoon sumac. Add three-quarters of the toasted almonds and gently toss everything together to evenly distribute the ingredients and seasonings.
Dress and refrigerate. Pour the prepared Dijon-lime vinaigrette over the salad and toss well to coat all ingredients. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes up to 1 hour. This resting time allows the flavors to meld and the cabbage to soften slightly while retaining some crunch.
Finish and serve. Give the salad a final toss and transfer to a serving bowl or platter. Garnish with the remaining toasted almonds for extra crunch and serve chilled or at room temperature.

Notes

Toasting almonds enhances their flavor and adds a delightful crunch.
Sumac adds a tangy, lemony flavor that complements the lime juice in the vinaigrette.
Allowing the salad to rest in the fridge helps soften the cabbage slightly and meld the flavors for a better taste.
This salad can be made a few hours ahead and stored covered in the refrigerator.
For a nut-free option, omit the almonds or substitute with toasted pumpkin seeds.
If you prefer a spicier kick, increase the amount of crushed red pepper flakes.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Keywords: cabbage salad, Dijon-lime vinaigrette, crunchy salad, toasted almonds, healthy salad, easy side dish, summer salad