Crunchy Cabbage Salad with Dijon-Lime Vinaigrette
User Reviews
4.9
321 reviews
Excellent
-
Prep Time
20 mins
-
Chilling Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
2003 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Crunchy Cabbage Salad with Dijon-Lime Vinaigrette
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You'll love this extra crunchy and bright Mediterranean Cabbage Salad, a no-mayo coleslaw with loads of fresh veggies, herbs, toasted almonds, and a zippy Dijon vinaigrette! This is the perfect make-ahead salad, and it comes together in 20 minutes!
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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
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Instructions
- 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.
- 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.
- 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.
- 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.
- Finish and serve. Give the salad one more toss and serve, garnished with the remaining almonds.
Notes
- to browse quality Mediterranean ingredients including the
- olive oil
- and sumac used in this recipe.
- 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 Information
Show Details
Calories
200.3kcal
(10%)
Carbohydrates
11.9g
(4%)
Protein
4.7g
(9%)
Saturated Fat
1.8g
(9%)
Trans Fat
0.1g
Sodium
79mg
(3%)
Potassium
389.1mg
(11%)
Fiber
4.5g
(18%)
Sugar
4.5g
(9%)
Vitamin A
4359IU
(87%)
Vitamin C
63.9mg
(71%)
Calcium
90.9mg
(9%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 2003 kcal
% Daily Value*
| Calories | 200.3kcal | 10% |
| Carbohydrates | 11.9g | 4% |
| Protein | 4.7g | 9% |
| Saturated Fat | 1.8g | 9% |
| Trans Fat | 0.1g | 5% |
| Sodium | 79mg | 3% |
| Potassium | 389.1mg | 8% |
| Fiber | 4.5g | 18% |
| Sugar | 4.5g | 9% |
| Vitamin A | 4359IU | 87% |
| Vitamin C | 63.9mg | 71% |
| Calcium | 90.9mg | 9% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
321 reviews
Excellent
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