Crunchy Cabbage Delight with Zesty Dijon-Lime Dressing This vibrant salad combines crunchy textures and fresh flavors, perfect for a light meal or a side dish. The Dijon-lime dressing adds a zesty kick that elevates the dish. 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 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 Dijon-Lime 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. Prepare 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 chill. Pour the vinaigrette over the salad and toss to combine. If you have the time, wrap in plastic and refrigerate for 30 minutes to 1 hour to allow the flavors to meld and the cabbage to slightly soften. Finish and serve. Give the salad one more toss and serve, garnished with the remaining almonds.
