Cabbage Salad with Sweet Poppyseed Dressing
This salad is a tangy and refreshing side or can be made into a main course salad by adding shredded chicken, cooked shrimp, white beans, or tofu.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
- 1/2 green or red cabbage
- 1 cup grated carrots
- 1/4 cup thinly sliced onion (I used a mandolin)
- 1/2 cup almonds
Sweet Poppyseed Dressing
- 1 Tablespoon Dijon mustard
- 2 Tablespoons dark amber maple syrup
- 3 Tablespoons rice vinegar
- 4 Tablespoons extra virgin olive oil
- 2 teaspoons poppyseeds
- 1/4 teaspoon fine sea salt
Cut cabbage half into thirds. Slice each third thinly, starting from the top, cutting crosswise. Place shredded cabbage in a large bowl, along with grated carrots, and onion.
Toast almonds in a dry saute pan over medium heat until fragrant and browning slightly. Watch closely, do not let burn. Immediately pour into a small bowl or dish and let cool. Roughly chop and add all but 2 Tablespoons into bowl with cabbage.
Whisk dressing ingredients together in a small bowl to combine. Pour dressing (to taste) over cabbage mixture and toss to evenly coat. There may be some extra dressing. Transfer to a serving platter and garnish with remaining 2 Tablespoons toasted chopped almonds.
Calories: 311kcal | Carbohydrates: 21g | Protein: 6g | Fat: 23g | Saturated Fat: 2g | Sodium: 232mg | Potassium: 469mg | Fiber: 6g | Sugar: 12g | Vitamin A: 109.1% | Vitamin C: 53.5% | Calcium: 13.6% | Iron: 8.8%