Mediterranean Cabbage Salad

You’ll love this extra crunchy and bright Mediterranean Cabbage Salad, a no-mayo coleslaw with loads of fresh veggies, herbs, toasted almonds, and a zippy Dijon vinaigrette! This is the perfect make-ahead salad, and it comes together in 20 minutes!


For The Mustard Vinaigrette
2 tablespoons Dijon mustard
2 garlic cloves, minced
2 limes, juiced
⅓ cup extra virgin olive oil
½ teaspoon sumac
pinch of salt and pepper
½ teaspoon crushed red pepper flakes, optional

For The Cabbage Salad
4 cups shredded green cabbage
2 cups shredded red cabbage
1 cup shredded carrots
2 green onions, trimmed, chopped (both white and green parts)
1 red bell pepper, cored and cut into thin sticks
4 large radishes, halved and thinly sliced
1 cup chopped parsley
½ cup chopped fresh dill
1 teaspoon sumac
1 cup toasted sliced almonds


Make the mustard vinaigrette. In a small bowl, whisk together the Dijon mustard, lime juice, garlic, olive oil, and spices.

Make the salad. In a large mixing bowl, combine the cabbage, carrots, onions, red bell pepper, radishes, parsley and dill. Season with salt. Add the sumac. Add the toasted almonds. Toss gently to combine.

Pour the vinaigrette all over and toss to combine.

If you have the time, give the salad 30 minutes to 1 hour for the flavours to meld.


Recipe by The Mediterranean Dish