Watch the Full Step-by-Step
Servings: 4
- Blender
- Large skillet
- Large mixing bowl
- Chef's knife
INGREDIENTS
- 1 small head green cabbage, shredded
- ¼ cup cashews, raw or roasted
- ¼ cup sliced or slivered almonds
- ¼ cup sunflower seeds
- 2 tablespoons sesame seeds
Vinaigrette:
- ⅓ cup olive oil
- ¼ cup fresh mint leaves
- Juice of 1 lemon
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 garlic clove, crushed
- Pinch of salt
- Fresh mint or parsley, chopped (optional)
INSTRUCTIONS
- Make the vinaigrette: Combine the olive oil, mint, lemon juice, honey, Dijon mustard, garlic and salt in a blender or food processor. Blend until smooth.
- Toast the nuts and seeds: Heat a dry skillet over medium heat. Add the cashews, almonds, sunflower seeds and sesame seeds and toast, stirring often, until fragrant and lightly browned, 3 to 5 minutes. Remove from the heat.
- Assemble the salad: Put the cabbage in a large bowl and add the toasted nuts and seeds.
- Dress the salad: Pour the vinaigrette over the cabbage and toss well to coat.
- Finish with fresh mint or parsley and serve.
- The salad can be made up to 1 day ahead. For the best texture, keep the toasted nuts and seeds separate and add them just before serving.