Name: Crunchy Cabbage Salad with Dijon-Lime Vinaigrette
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mediterranean
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; 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 1/2 teaspoons sumac; 2 tablespoons Dijon mustard; Juice of 2 limes; 2 garlic cloves, minced; 1/3 cup extra virgin olive oil; 1/2 teaspoon crushed red pepper flakes; Black pepper

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I love putting together this Crunchy Cabbage Salad with Dijon-Lime Vinaigrette when I want something fresh, colorful, and full of texture. It combines crisp vegetables, fragrant herbs, and toasted almonds, all coated in a bright Dijon-lime vinaigrette that ties everything together beautifully. It feels light yet satisfying, making it perfect for gatherings or everyday meals.

Crunchy Cabbage Salad with Dijon-Lime Vinaigrette

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup sliced almonds

4 cups shredded green cabbage

2 cups shredded red cabbage

1 cup grated carrots

2 green onions, trimmed and 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

Kosher salt

1 teaspoon sumac

2 tablespoons Dijon mustard

Juice of 2 limes

2 garlic cloves, minced

⅓ cup extra virgin olive oil

½ teaspoon sumac

½ teaspoon crushed red pepper flakes

Kosher salt

Black pepper

Directions

I start by toasting the almonds in a large pan with a light coating of olive oil, stirring them until they turn golden and fragrant, which takes about 8 minutes. Then I set them aside to cool.

Next, I prepare the vinaigrette by whisking together the Dijon mustard, lime juice, garlic, olive oil, sumac, crushed red pepper flakes, salt, and black pepper until everything is well blended.

In a large bowl, I combine the green cabbage, red cabbage, carrots, green onions, red bell pepper, radishes, parsley, and dill. I season the mixture with kosher salt and the remaining sumac, making sure everything is evenly distributed.

I add about three-quarters of the toasted almonds into the bowl and toss gently. Then I pour the vinaigrette over the salad and toss again until all the ingredients are coated.

I like to cover the salad and refrigerate it for 30 minutes to 1 hour so the flavors can develop and the cabbage softens slightly. Before serving, I toss it once more and sprinkle the remaining almonds on top.

Servings and timing

This recipe makes about 8 servings.

Prep time: 20 minutes

Cooking time: 30 minutes

Total time: 50 minutes

Approximate calories: 185 kcal per serving

Variations

I sometimes switch things up depending on what I have available. I like adding shredded kale or napa cabbage for a different texture. When I want extra protein, I toss in grilled chicken or chickpeas. I also enjoy swapping almonds for sunflower seeds or cashews. For a sweeter twist, I occasionally add dried cranberries or sliced apples.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. I find that the flavors deepen over time, although the vegetables soften slightly. I don’t reheat this salad since I prefer it chilled, but I give it a quick toss before serving again to refresh the texture.

FAQs

Can I make this salad ahead of time?

I often prepare it a few hours in advance or even the night before. The resting time helps the flavors blend beautifully.

Can I skip the almonds?

I can skip them or replace them with another crunchy topping like seeds or different nuts if needed.

Is this salad vegan?

Yes, I make this salad completely plant-based as written.

What can I use instead of sumac?

If I don’t have sumac, I sometimes add a bit of lemon zest or extra lime juice for a similar tangy note.

How do I keep the salad crunchy?

I keep the almonds separate until just before serving if I want maximum crunch.

Conclusion

I find this Crunchy Cabbage Salad with Dijon-Lime Vinaigrette to be a perfect balance of freshness, texture, and bold flavor. It’s easy to prepare, versatile, and ideal for sharing. Whether I serve it at a gathering or enjoy it as a simple side, it always brings a bright and satisfying element to the table.

📖 Recipe:

Crunchy Cabbage Salad with Dijon-Lime Vinaigrette

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Author: Cheryl
Total Time: 50 minutes
Yield: 8 servings
Diet: Vegan

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Description

A vibrant and crunchy cabbage salad packed with fresh vegetables, herbs, and toasted almonds, all tossed in a zesty Dijon-lime vinaigrette. Light, refreshing, and full of texture, it’s perfect for make-ahead meals or gatherings.

Instructions

Toast the sliced almonds in a large pan with a light coating of olive oil over medium heat, stirring frequently until golden and fragrant, about 8 minutes. Set aside to cool.
In a bowl, whisk together Dijon mustard, lime juice, minced garlic, olive oil, ½ teaspoon sumac, crushed red pepper flakes, kosher salt, and black pepper until well combined.
In a large mixing bowl, combine green cabbage, red cabbage, carrots, green onions, red bell pepper, radishes, parsley, and dill.
Season the vegetables with kosher salt and the remaining 1 teaspoon sumac, tossing to distribute evenly.
Add about three-quarters of the toasted almonds and toss gently.
Pour the vinaigrette over the salad and toss until all ingredients are well coated.
Cover and refrigerate for 30 minutes to 1 hour to allow flavors to meld.
Before serving, toss again and top with the remaining almonds.