Crunchy Cabbage Salad with Dijon-Lime Vinaigrette
User Reviews
4.9
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Prep Time
20 mins
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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
Description
The Crunchy Cabbage Salad with Dijon-Lime Vinaigrette assembles a diverse array of vegetables: finely shredded green and red cabbage for crunch and color, grated carrot for sweetness, radishes and red bell peppers for sharpness and bite, and green onions, parsley, and dill for fresh herbal notes. Sliced almonds are toasted to add a warm nutty crunch that contrasts with the fresh vegetables.
The dressing blends Dijon mustard, fresh lime juice, minced garlic, extra virgin olive oil, and sumac—a lemony Middle Eastern spice—along with optional red pepper flakes for heat, and seasoning with salt and black pepper. Tossing the salad with this dressing and refrigerating it for 30 minutes to an hour softens the cabbage slightly while melding the flavors. The combination results in a crisp vegetable salad with a tangy, zesty, and lightly spicy dressing enhanced by aromatic herbs and nuts.
Served chilled, this salad stands out as a crunchy, vibrant side dish that pairs well with a range of grilled or roasted dishes. Its make-ahead capability and storage guidelines allow for convenient preparation and use within several days.
Ingredients
For The Cabbage Salad
- 1 cup almonds sliced
- 4 cups green cabbage from about 1/2 head of green cabbage, shredded
- 2 cups red cabbage from about 1/4 head of red cabbage, shredded
- 1 cup carrot from about 3 medium carrots, grated
- 2 green onion trimmed and chopped (both white and green parts
- 1 red bell pepper cored and cut into thin sticks
- 4 radish halved and thinly sliced
- 1 cup parsley chopped, fresh
- 1/2 cup dill chopped, fresh
- kosher salt
- 1 teaspoon sumac
For The Dijon-Lime Vinaigrette
- 2 tablespoons Dijon mustard
- 2 lime juiced
- 2 garlic minced, cloves
- 1/3 cup extra virgin olive oil
- 1/2 teaspoon sumac
- 1/2 teaspoon red pepper flakes optional, crushed
- kosher salt
- black pepper
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
- Quality Mediterranean ingredients like olive oil and sumac enhance the salad's flavor and can be sourced from specialty shops.
- Leftover salad can be refrigerated in a covered container for up to four days.
- Vegetables can be pre-chopped and stored separately in the refrigerator for convenience.
- The dressing can be prepared ahead and kept in a sealed jar in the fridge before tossing with the salad.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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