Cabbage Chopped Salad Recipe
Enjoy a refreshing Cabbage Chopped Salad bursting with crispness and flavor. Finely shredded cabbage, fresh herbs, colorful bell peppers, and crunchy carrots are tossed together, then drizzled with a zesty vinaigrette.
Servings 8 cups
Ingredients
- 1/2 head Green Cabbage shredded
- 2 Carrots julienne
- 1 Red Bell pepper diced small
- 1 bunch Green Onions sliced thin
- 4 mini Seedless Cucumbers diced small
- 1 bunch Cilantro minced
- 1 bunch Flat Leaf Parsley minced
- 1/4 cup Sesame Seeds
- 1/4 cup Sunflower Seeds
- 1/2 cup Slivered Almonds
Dressing:
- 1/2 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 1 tbsp. Honey
- 1/2 tsp Salt add more if desired
- 1/2 tsp. Black Pepper
Instructions
- In a medium frying pan over medium low heat add the sesame seeds, sunflower seeds, and slivered almonds. Toast stirring frequently until golden brown and fragrant, about 5 minutes (do not let them burn). Set this aside to cool.
- In a large mixing bowl combine the shredded green cabbage, julienned carrots, diced red pepper, green onions and diced seedless cucumber.
- Add in the minced bunch of parsley and cilantro (stems can be added here if preferred). Add in the cooled toasted almond mixture.
- Fold everything together to combine. Then in a small mixing bowl whisk together the olive oil, red wine vinegar, honey, salt, and pepper until emulsified.
- Pour the dressing over the cabbage salad and toss fully until everything is coated. Add additional salt and pepper if desired.
- Serve immediately or store in an air tight container for 3-5 days in the fridge.
Notes
Use a peeler or food processor attachment to quickly shred green cabbage if desired.