Crunchy Cabbage Salad with Dijon-Lime Vinaigrette

Method6 steps · about 50 min

1. 1

   Step 1: Wash and dry the cabbage, carrots (1 cup), green onions (2), bell pepper, radishes (4), herbs and limes (2). Shred the cabbages and grate the peeled carrots. Trim and chop both parts of the green onions, core the pepper and cut it into thin sticks, and halve and thinly slice the radishes. Chop the parsley (1 cup) and dill (½ cup). Juice the two limes and peel and mince the garlic; keep the juice and garlic aside for the dressing.

   Uses 4 cups shredded green cabbage, about ½ head · 2 cups shredded red cabbage, about ¼ head · 1 cup grated carrots, about 3 medium carrots · 2 green onions, white and green parts chopped · 1 red bell pepper, cored and cut into thin sticks · 4 radishes, halved and thinly sliced · 1 cup chopped fresh parsley · ½ cup chopped fresh dill

2. 2

   Step 2: Lightly coat a small skillet with the separate toasting oil and set it over medium-low heat. Add the cup of sliced almonds (1 cup) and stir frequently for about 8 minutes, until fragrant and golden. Watch closely to prevent burning, then transfer the almonds out of the hot pan and let them cool.

   Check the toasted almonds · 8 minUses 1 cup sliced almonds · Extra virgin olive oil, enough to lightly coat the skillet for toasting almonds

3. 3

   Step 3: In a small bowl, whisk the Dijon mustard (2 tbsp) with the prepared lime juice and garlic, ⅓ cup dressing oil, ½ tsp dressing sumac, optional red pepper flakes, and salt and black pepper to taste. Whisk until combined.

   Uses 2 tbsp Dijon mustard · All the juice from the two limes prepared in step 1 · All the two-clove garlic preparation from step 1 · ⅓ cup extra virgin olive oil for dressing · ½ tsp sumac for dressing · ½ tsp crushed red pepper flakes, optional · Kosher salt, to taste, divided between salad and dressing · Black pepper, to taste, for dressing

4. 4

   Step 4: Put the prepared vegetables and herbs in a large bowl. Add salt to taste, the full 1 tsp salad sumac and three quarters of the cooled toasted almonds. Keep the remaining quarter of the almonds aside for garnish.

   Uses All the prepared cabbages, carrots, green onions, pepper, radishes, parsley and dill from step 1 · Kosher salt, to taste, divided between salad and dressing · 1 tsp sumac for the salad · Three quarters of the cooled toasted almonds from step 2; reserve the remaining quarter for garnish

5. 5

   Step 5: Pour the dressing over the salad and toss well. Serve now, or cover and refrigerate for 30–60 minutes to let the flavours mingle, checking from 30 minutes.

   Check chilled cabbage salad · 30 minUses All the vegetables, herbs, seasoning and almonds combined in step 4 · All the dressing from step 3

6. 6

   Step 6: Toss the salad again before serving. Top with the remaining quarter of toasted almonds and share between eight side portions.

   Uses All the dressed salad from step 5 · The remaining quarter of toasted almonds reserved from step 2