Ingredients
Scale
- 1/2 head purple cabbage (about 3–4 cups sliced)
- 1/2 head green cabbage (about 3–4 cups sliced)
- 1 1/2 cups shredded carrots
- 3 scallions
- 1/2 cup parsley
- 1/2 cup cilantro
- 1 –2 tbsp fresh dill (optional)
- 1/3 cup roasted pistachios, chopped
- 1/3 cup sliced almonds
- 1/3 cup olive oil
- 2 tbsp honey or date syrup
- 2 tbsp soy sauce
- 2 tsp dijon mustard
- 1 tsp sesame oil
- 1 lemon, juiced
- Salt & pepper
Instructions
- Thinly shred or slice the cabbage and add it to a large salad bowl. Cut off the stem to avoid rough parts.
- Chop the scallions, cilantro, parsley, and dill. Add them to the cabbage with the shredded carrots and nuts.
- Mix the dressing in a separate bowl or blender. Pour half over the salad and mix well. Add more as needed.
- Adjust salt to taste and refrigerate for up to 4 days. Serve as a side salad, in a wrap, or in tacos.
Notes
- Prevent sogginess by dressing the salad just before serving.
- Pre-packed coleslaw mix can be used for convenience.
- Good crunchy additions include sunflower seeds or crispy wonton strips.
- This salad is not suitable for freezing.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg