No Mayo Cabbage Salad

Name: No Mayo Cabbage Salad
Total time: 1 h 40 min
Ingredients: 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; 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

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Total: 100

Servings: 8

Instructions

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Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Finish and serve. Give the salad one more toss and serve, garnished with the remaining almonds.

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