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A close up of cabbage salad in a serving bowl with serving utensils.
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4.85 from 103 votes

Crunchy Cabbage Salad with Dijon-Lime Vinaigrette

You'll love this extra crunchy and bright Mediterranean Cabbage Salad, a no-mayo coleslaw with loads of fresh veggies, herbs, toasted almonds, and a zippy Dijon vinaigrette! This is the perfect make-ahead salad, and it comes together in 20 minutes!
Prep Time20 minutes
Chilling Time30 minutes
Total Time50 minutes
Course: Entree or Side Dish
Cuisine: Mediterranean
Servings: 8 servings
Author: Suzy Karadsheh

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 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.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and sumac used in this recipe.
  • Leftovers: You can store leftovers in the fridge in a covered container for up to 4 days.
  • Make-Ahead: You can chop the cabbage and vegetables and keep them in the fridge in separate containers or zip-top bags for use in the next few days. You can also make the dressing and save it in the fridge in a tightly-closed jar. 

Nutrition

Calories: 200.3kcal | Carbohydrates: 11.9g | Protein: 4.7g | Saturated Fat: 1.8g | Trans Fat: 0.1g | Sodium: 79mg | Potassium: 389.1mg | Fiber: 4.5g | Sugar: 4.5g | Vitamin A: 4359IU | Vitamin C: 63.9mg | Calcium: 90.9mg | Iron: 1.8mg

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