Gut-Healthy Cabbage Salad

By The Mediterranean Dish · 25 min

Ingredients

Instructions

1. Toast the almonds: coat a large pan with a thin layer of olive oil, add the almonds and stir until golden, about 8 minutes. Take off the heat and set aside.
2. Whisk the Dijon mustard, lime juice, minced garlic, olive oil, sumac, red pepper flakes, and a pinch each of salt and pepper in a small bowl to make the vinaigrette.
3. In a large bowl, combine the shredded green and red cabbage, grated carrots, chopped green onions, red bell pepper, sliced radishes, parsley and dill. Season with a good pinch or two of salt and the sumac, add 3/4 of the toasted almonds and toss gently.
4. Pour the vinaigrette over the salad and toss. If you have time, cover and refrigerate for 30 minutes to 1 hour.
5. Toss once more and serve, topped with the remaining almonds.

Summarized from The Mediterranean Dish's video. Watch it for the details.