This cabbage salad is NOT a sad desk salad! It is bright, crunchy, zesty, and herby.
Ingredients:
- 4 cups shredded green cabbage (from about 1/2 head of green cabbage or 1 small green cabbage)
- 2 cups shredded red cabbage (from about 1/4 head of red cabbage or one small red cabbage)
- 2 carrots, thinly sliced or shredded
- 1 bunch green onions, chopped
- 2 small apples, diced
- 1 handful of fresh parsley and dill ( or any fresh herbs you have on hand), roughly choppedÂ
- 1 cup pepitas
For The Dijon-Lime Vinaigrette
Ingredients:
2 tbs. Dijon mustard
2 limes, juiced
1-2 garlic cloves, crushed
1/3 cup olive oil
A pinch crushed red pepper flakes (optional)
A pinch of flaky sea salt
A pinch of Black pepper
Directions:
Make the Vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, red pepper flakes, and a pinch of sea salt and black pepper.
Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, parsley and pepitas. Season with a good pinch or two of sea salt and pepper.. Toss gently to combine.
Dress and refrigerate. Pour the dressing over the salad 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 mix and serve. Enjoy!