Description
Crunchy Cabbage Delight brings Mediterranean freshness to your plate with crisp veggies and tangy Dijon-lime dressing. Refreshing layers of green cabbage, carrots, and herbs create a light salad that refreshes palates and nourishes bodies with simple, clean flavors you can savor.
Ingredients
Scale
Main Ingredients:
- 4 cups shredded green cabbage (approximately ½ head of green cabbage)
- 2 cups shredded red cabbage (approximately ¼ head of red cabbage)
- 1 cup grated carrots (from about 3 medium carrots)
- 1 red bell pepper, cored and cut into thin sticks
- 1 cup sliced almonds
Herbs and Aromatics:
- 2 green onions, trimmed and chopped (both white and green parts)
- 4 radishes, halved and thinly sliced
- 1 cup chopped fresh parsley
- ½ cup chopped fresh dill
- 2 garlic cloves, minced
Dressing Ingredients:
- 2 tablespoons dijon mustard
- 2 limes, juiced
- ⅓ cup extra virgin olive oil
- 1 teaspoon sumac
- ½ teaspoon sumac
- ½ teaspoon crushed red pepper flakes (optional)
- Kosher salt
- Black pepper
Instructions
- Carefully heat a large skillet over medium temperature, spreading a thin layer of olive oil (approximately or 15 milliliters) across the surface. Gently toast of sliced almonds, stirring continuously until they develop a rich golden-brown color and release a nutty aroma, approximately 6-8 minutes. Transfer the toasted almonds to a separate plate and allow them to cool completely.
- Create the vibrant Dijon-Lime Vinaigrette by combining of Dijon mustard, freshly squeezed juice from 2 limes (approximately 60 milliliters), 2 finely minced garlic cloves, of extra virgin olive oil, of sumac, and optional of crushed red pepper flakes in a small mixing bowl. Whisk the ingredients until thoroughly emulsified, then season with kosher salt and freshly ground black pepper to taste.
- In a spacious mixing bowl, combine shredded green and red cabbages, grated carrots, finely chopped red onions, thinly sliced red bell peppers, delicately sliced radishes, chopped fresh parsley, and dill. Sprinkle of sumac and a few pinches of kosher salt over the vegetable mixture, gently tossing to distribute the seasonings evenly. Incorporate approximately 3/4 of the toasted almonds into the salad.
- Drizzle the prepared Dijon-Lime Vinaigrette over the vegetable mixture, using tongs or two large spoons to gently coat all ingredients thoroughly. For optimal flavor development, cover the bowl and refrigerate for 30-45 minutes, allowing the vegetables to absorb the dressing and slightly soften.
- Just before serving, give the salad another gentle toss to redistribute the dressing and revive the textures. Garnish with the remaining toasted almonds, creating an attractive and crunchy topping that adds visual appeal and extra nutty flavor.
Notes
- Toast almonds carefully to achieve a golden color without burning, stirring continuously for even roasting.
- Whisk Dijon-Lime Vinaigrette thoroughly to blend ingredients and create a smooth, well-balanced dressing.
- Let salad chill in the refrigerator to allow flavors to meld and soften the cabbage’s crisp texture.
- Use fresh herbs and crisp vegetables for maximum crunch and vibrant flavor profile.
- Balance dressing ingredients to create a tangy, zesty complement to the crunchy vegetable base.
- Garnish with remaining toasted almonds just before serving for added texture and visual appeal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 255 kcal
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 0 mg