Crunchy Cabbage Salad with Dijon-Lime Dressing
Two kinds of cabbage, green and purple, make this bowl look far brighter than the effort it takes. Add a julienned carrot and a handful of chopped cilantro, and the base is done. Nothing gets cooked, so it fits nicely next to anything coming off the grill or out of the oven.
The dressing is short and punchy: two tablespoons each of Dijon mustard and fresh lime juice, one of olive oil, and a teaspoon of honey if you want to round off the edges. Whisk it in a small bowl until it turns smooth and slightly thick, pour it over the cabbage and toss well. Salt and pepper go in at the end, once you can taste how sharp the mustard is.
I like this dressing on the tart side, so the honey is easy to skip; keep it for a softer edge if Dijon and lime together feel too bold. Cabbage is sturdy enough that a 10-minute rest after tossing does it good, softening the shreds just slightly while they soak up the lime. The toasted sunflower seeds should wait until the very end, scattered on top right before the bowl hits the table, so they stay crunchy. Some grilled chicken or shrimp on top makes it a light lunch.
You can find more bowls like this one among my side dishes and salads.
PrintCrunchy Cabbage Salad with Dijon-Lime Dressing
Green and purple cabbage with carrot and cilantro in a sharp Dijon-lime dressing, topped with toasted sunflower seeds.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 carrot, julienned
- ¼ cup chopped cilantro
- 2 tbsp toasted sunflower seeds
- 2 tbsp Dijon mustard
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1 tsp honey (optional)
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the green cabbage, purple cabbage, carrot and cilantro.
- In a small bowl, whisk the Dijon mustard, lime juice, olive oil and honey until smooth.
- Pour the dressing over the cabbage mixture and toss well to coat.
- Season with salt and pepper to taste.
- Sprinkle the toasted sunflower seeds over the top just before serving.
- Serve right away, or let the salad sit for 10 minutes so the flavors can blend.
Notes
For a sweeter dressing, add a little more honey. Grilled chicken or shrimp on top turns it into a fuller plate.
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