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This is a cabbage salad for people who don’t want a sad pile of greens pretending to be a meal. While other salads wilt at the first sign of olive oil, cabbage stays crunchy and is ok to eat on the second day.
This is the salad that I make when I want something clean, crunchy, and reliable. The one that I can add leftover rotisserie chicken pieces or throw a piece of salmon on top.
4 cups purple cabbage, sliced
4 cups green cabbage, sliced
2 cups carrots, peeled and shredded
1 cup fresh parsley, chopped
1 cup sliced almonds
1 cup roasted pistachios
Ingredients for the Dressing:
1/3 cup SOOC Herbes De Provence olive oil
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons Dijon mustard
1 tablespoon SOOC sesame oil
1 tablespoon SOOC Hot Pepper Honey Balsamic Vinegar
Salt and pepper
Prepare all ingredients and grab a large salad bowl. Add all the ingredients for the salad.
Make the dressing. Grab a small bowl or a mason jar with a top that screws on tight. Add all the ingredients and whisk and/or shake until emulsified.
Mix the salad together and top and toss again with dressing. Serve immediately so salad doesn’t go soggy!
