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Crunchy Cabbage Salad with Dijon-Lime Vinaigrette

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!

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 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.