Red Cabbage Salad
Fresh with incredible crunch, this red cabbage salad has crisp apples, carrots, scallions and toasted almonds all tossed in tahini vinaigrette.
Servings: 4
Ingredients
For salad
- 1 small head red cabbage, shredded (about 6 cups)
- 1 cup shredded carrots
- 2 crisp apples, cut into matchsticks
- 3 scallions, thinly sliced
- 1/4 cup toasted sliced almonds
- 1 tablespoon chopped parsley
For dressing
- 1 garlic clove, minced
- 1 tablespoon whole grain mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, juice
- 2 tablespoons apple cider vinegar
- 1/4 cup olive oil
Instructions
- In a large bowl, combine the cabbage, carrots, apples, scallions, almonds and parsley.
- For the vinaigrette, whisk the garlic, mustard, tahini, salt, pepper, lemon juice, apple cider vinegar and olive oil in a small bowl.
- Drizzle the dressing into the salad, tossing to combine.
Notes
As you toss the salad, the cabbage will stain the apples light pink.
You can use packaged pre-cut cabbage or a coleslaw mix.
You can make the dressing up to 3 days in advance. Let it sit out at room temperature for 20 minutes before tossing it with the salad.
Store leftover salad in an airtight container in the fridge up to 3 days. Put extra dressing into another container, and let it sit out at room temperature at least 20 minutes before tossing into the salad.