Cabbage Salad with Honey Mint Vinaigrette
Serves: 4 servings
Prep Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Ingredients
- 10 oz bag shredded green cabbage or coleslaw mix (about 4 cups shredded cabbage)
- 1/4 cup raw or roasted cashews
- 1/4 cup slivered or sliced almonds
- 1/4 cup sunflower seeds
- 2 tbsp sesame seeds
Honey Mint Vinaigrette
- 1/3 cup olive oil
- 1/4 cup mint leaves
- 1 lemon, juiced
- 2 tbsp honey
- 1 tsp dijon mustard
- 1 clove garlic, crushed
- Pinch of salt
Top with
- Fresh chopped mint and/or parsley
Directions
- Prepare the honey mint vinaigrette by adding all of the dressing ingredients to a blender or small food processor and blending until smooth. You can also blend this using an immersion blender.
- Heat a small pan on medium heat and add in the nuts. Dry toast the nuts for about 3-4 minutes, mixing every 30 seconds to prevent them from burning.
- Add the shredded cabbage to a salad bowl and top with the nuts.
- Pour the dressing on top and using tongs or your hands, mix the dressing into the cabbage.
- This salad can be prepared up to a day in advance. If preparing ahead, you can mix the cabbage with the dressing, and add the toasted nuts in before serving.