4.9 from 182 votes
Crunchy Cabbage Salad with Dijon-Lime Vinaigrette
Crunchy Cabbage Salad combines shredded green and red cabbage with grated carrots, sliced radishes, red bell pepper strips, chopped green onion, fresh parsley and dill, complemented by toasted sliced almonds. The salad is dressed in a tangy Dijon-lime vinaigrette featuring garlic, sumac, and optional red pepper flakes. Its mixture of fresh, herbal, crunchy textures and bright citrus-mustard dressing is well suited to be a refreshing accompaniment or light side dish.
Prep Time
20 mins
Chilling Time
30 mins
Total Time
50 mins
Servings:
8
servings
Calories:
2003 kcal
Course:
Side Dish
Cuisine:
Mediterranean
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 2003
% 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.