I saw a beautiful version of this salad by Something Nutritious on instagram and had to test my own version.
It has all the perfect flavors and textures from crunchy to zesty to aromatic to thoughtful.
This would be the perfect Thanksgiving side salad and can serve as a modern coleslaw or salad. You can take bite after bite and still just want one more. Such a delicious addition to any spread!
Cabbage Salad
1 small head green cabbage , shredded ( about 5 full cups)
2 Persian cucumbers, sliced very thin ( or 1 English cucumber sliced thin)
1/2 cup green onions, sliced
1/3 cup chopped fresh parsley ( optional )
1 jalapeno, sliced thin ( optional )
1/3 cup raw cashews
1/3 cup slivered almonds
3 tbsp hemp seeds or sesame seeds
Honey Mint Vinaigrette
1/2 cup olive oil
juice from 2 lemons ( about 1/3 cup)
1/4 cup packed fresh mint leaves ( more for garnishing salad )
2 tbsp raw honey
2 tsp dijon mustard
1 clove garlic, roughly chopped
1/2 tsp salt
pepper to taste
Add cabbage, cucumbers, green onions, and jalapeno ( if using ) to a large salad bowl.
Add cashews, almonds, and hemp seeds to a skillet and toast on low heat until golden and fragrant. Stir frequently , these can burn quick! Remove from heat when done.
After toasting, add nuts and seeds to the cabbage salad.
In a small food processor add all dressing ingredients and pulse until emulsified.
Taste and adjust any dressing flavors.
Pour desired amount of dressing over salad and massage with hands or tongs! Allow salad to marinate for 30 minutes before serving.
Top with additional mint leaves or parsley.
Store any leftovers in a tightly sealed container.
