Description
Crunchy, flavorful, fresh, and colorful, this red cabbage salad with carrots, edamame, and red peppers is easy but delicious! Tossed together with a toasted almond vinaigrette, you will love EVERY bite 🙂
Ingredients
Units
Scale
For the Salad:
- 1/2 head of a small red cabbage, shredded and chopped, about 3 cups
- 1 red pepper, finely diced
- 1 cup of shredded carrots, chopped
- 1 cup of edamame
For the toasted almond vinaigrette:
- 1/2 shallot
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1/2 cup of toasted sliced almonds
- 1/2 teaspoon whole grain mustard
- 1/4 cup extra virgin olive oil
- 3/4 teaspoon kosher salt
- 2 teaspoons everything but bagel seasoning
Instructions
- Preheat the oven to 350.
- Finely chop the shallot and add this to a bowl with the 2 tablespoons of rice wine vinegar. The vinegar macerates the shallot and slightly takes away the bite of a raw onion.
- Prepare all the remaining vegetables – chop the cabbage, carrots and red pepper into small pieces. Add all the vegetables into a mixing bowl.
- Toast the almonds for 5-7 minutes.
- Finish the vinaigrette – add all the remaining ingredients into the bowl or glass jar with the shallot and vinegar. Mix everything to combine.
- Add all of the vinaigrette to the vegetables and mix until combined. Taste, adjust seasoning as desired, then serve!
Equipment
Notes
This salad can be tossed and held for up to 5 hours. It can be eaten the next day or for up to 3 days, but will not be as delicious (the almonds will lose their crunchiness).
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad