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

Author: Bon Appeteach

Prep Time:
20 minutes

Cook Time:
5 minutes

Course:

Main Course Salad 30 minute meals

Cuisine:

American salad

Keywords:

Cabbage Chopped Salad Recipe

Instructions

1 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.
2 In a large mixing bowl combine the shredded green cabbage, julienned carrots,
diced red pepper, green onions and diced seedless cucumber.
3 Add in the minced bunch of parsley and cilantro (stems can be added here if
preferred). Add in the cooled toasted almond mixture.
4 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.
5 Pour the dressing over the cabbage salad and toss fully until everything is
coated. Add additional salt and pepper if desired.
6 Serve immediately or store in an air tight container for 3-5 days in the fridge.

Cabbage Chopped Salad Recipe

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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