Name: Toasted Almond and Cabbage Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup sliced almonds; 4 cups shredded green cabbage; 2 cups shredded red cabbage; 1 cup grated 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; to taste Kosher salt; 1 teaspoon sumac; 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); to taste Black pepper

Description

A refreshing salad with a mix of shredded cabbage, carrots, and toasted almonds, dressed with a zesty mustard vinaigrette.

Ingredients

Scale

1 cup sliced almonds
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup grated 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
to taste Kosher salt
1 teaspoon sumac
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)
to taste 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

This salad is best served fresh but can be stored in the refrigerator for a short period.
Adjust the amount of sumac and red pepper flakes to your taste preference.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Salads
Method: No-Cook
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 3g
Sodium: 500mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg