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Cabbage Dijon Lime Salad

Cabbage Dijon Lime Salad: Crunchy, Zesty, and Simple Delight

Enjoy a refreshing Cabbage Dijon Lime Salad, a blend of crisp cabbage and zesty lime that is quick to prepare and fits vegan and gluten-free diets.
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Prep Time 15 minutes
Melding Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Gluten-Free, Vegan
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 head Cabbage Fresh, crisp
  • 0.25 cup Parsley Finely chopped
  • 1 cup Shredded Carrots Optional
  • 1 cup Chickpeas Canned or cooked
  • 0.25 cup Diced Jalapeños Optional for spice
  • 0.25 cup Nuts (like almonds) Optional
For the Dressing
  • 2 juices Limes Freshly squeezed
  • 3 tablespoons Dijon Mustard
  • 0.25 cup Olive Oil Or avocado oil
  • 1 teaspoon Salt To taste
  • 1 teaspoon Black Pepper Freshly ground

Equipment

  • mixing bowl
  • whisk
  • salad tongs
  • Cutting Board
  • Knife

Method
 

Preparation
  1. Rinse the fresh cabbage under cold water, cut it into quarters, remove the core, and slice into thin strips. Transfer to a large mixing bowl.
  2. Finely chop parsley and add to the bowl with the cabbage. Toss gently.
  3. In a separate bowl, whisk together Dijon mustard, lime juice, and olive oil. Add salt and pepper to taste.
  4. Drizzle the dressing over the cabbage and parsley mixture, then toss gently to combine.
  5. Let the salad sit for about 10 minutes to allow the flavors to meld.
  6. Give the salad a final toss, then serve chilled or at room temperature, garnished as desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For best results, dress the salad just before serving.