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Cabbage Salad with Honey Mint Vinaigrette Recipe

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4.3 from 38 reviews

A refreshing and crunchy cabbage salad tossed with a vibrant honey mint vinaigrette, toasted nuts, and seeds. This easy-to-make salad combines shredded green cabbage with cashews, almonds, sunflower seeds, and sesame seeds, all brought together by a sweet and tangy dressing made of olive oil, fresh mint, lemon juice, honey, Dijon mustard, and garlic. Perfect as a light lunch or a side dish, this salad can be prepared in 20 minutes and serves four.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 10 oz bag shredded green cabbage or coleslaw mix (about 4 cups shredded cabbage)
  • 1/4 cup raw or roasted cashews
  • 1/4 cup slivered or sliced almonds
  • 1/4 cup sunflower seeds
  • 2 tbsp sesame seeds

Honey Mint Vinaigrette

  • 1/3 cup olive oil
  • 1/4 cup mint leaves
  • 1 lemon, juiced
  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 1 clove garlic, crushed
  • Pinch of salt
  • Fresh chopped mint and/or parsley (for garnish)

Instructions

  1. Prepare the Honey Mint Vinaigrette: Add all of the dressing ingredients—olive oil, mint leaves, lemon juice, honey, Dijon mustard, crushed garlic, and a pinch of salt—into a blender or small food processor. Blend until smooth. Alternatively, use an immersion blender to achieve the same result.
  2. Toast the Nuts and Seeds: Heat a small pan over medium heat. Add the cashews, almonds, sunflower seeds, and sesame seeds to the pan. Dry toast them for about 3-4 minutes, stirring every 30 seconds to ensure even toasting and to prevent burning. Once toasted, remove from heat and set aside.
  3. Combine Cabbage and Nuts: Place the shredded cabbage into a large salad bowl. Top with the freshly toasted nuts and seeds to add a crunchy texture.
  4. Toss the Salad: Pour the honey mint vinaigrette over the cabbage and nut mixture. Using tongs or clean hands, gently mix everything until the cabbage is well coated with the dressing and the nuts are evenly distributed.
  5. Serve or Store: This salad can be prepared up to a day in advance. If making ahead, toss the cabbage and dressing together, but add the toasted nuts just before serving to maintain their crunch. Garnish with fresh chopped mint and/or parsley for an extra burst of color and flavor.

Notes

  • Toasting the nuts and seeds brings out their flavor and adds extra crunch to the salad.
  • If you prefer a nuttier taste, use roasted nuts instead of raw.
  • This salad can be made vegan by substituting honey with maple syrup or agave nectar.
  • For added freshness, chill the salad for 15 minutes before serving.
  • The salad keeps well for up to 24 hours when stored separately from the nuts to avoid sogginess.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/cabbage-salad-with-honey-mint-vinaigrette-recipe/