Scrunched Cabbage Salad With Fried Almonds
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½head green cabbage, tough outer leaves discarded (about 1 pound)
- Salt and black pepper
- 2scallions, thinly sliced
- ¼cup picked dill
- 3tablespoons lemon juice (from 1 small lemon), or more to taste
- 1small garlic clove, finely grated
- ½teaspoon granulated sugar, or more to taste
- 3tablespoons olive oil
- ¼cup chopped raw almonds
- 1tablespoon sesame seeds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
192 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 4 grams protein; 361 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Cut cabbage half in half again through the core, then cut out and discard the core and any very tough ribs. Separate the leaves and tear or cut them into 2- or 3-inch pieces. In a large bowl, toss cabbage and 1 teaspoon salt with your hands until salt dissolves and cabbage begins to feel wet, about 2 minutes. Scrunch the leaves, firmly squeezing and massaging until they’re very tender and juicy, another 1 to 2 minutes. The leaves will appear glossy and slightly translucent. Pour out any liquid.
- Step 2
Add scallions, dill, lemon juice, garlic, sugar, 2 tablespoons olive oil and freshly ground black pepper to taste; toss thoroughly to combine. Taste and adjust salt, pepper, lemon juice and sugar if you’d like, then transfer to a serving dish and set aside.
- Step 3
Heat remaining 1 tablespoon olive oil in a medium skillet over medium. Add almonds and stir until light gold, about 2 minutes. Add sesame seeds and continue to stir until toasted, about 30 seconds. Season with a generous pinch of salt, spoon the mixture over the salad and serve.
Private Notes
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Cooking Notes
kdekay
Made this tonight and it as so delicious! I think next time I will make the dressing with sesame oil and cashews for the nuts for an Asian inspired salad.
rachel
Picked dill is just dill fronds that have been picked off the plant. I liked this salad, it was really refreshing. Used shredded cabbage so skipped the salting (added salt to the dressing). My one note would be that this was very very garlicky - not at all a bad thing, but in the future I wouldn’t bother with the dill and scallions as they didn’t come across. Maybe my garlic is extra potent.
KB
Yes, I interpret "picked" dill as the little fronds being picked/plucked from the tougher stems and left as is, as opposed to then being chopped.
Pandita
Added cucumber and avocado
Malcolm
My father always scrunched cabbage when making a slaw (never called it "massaging"). I'm sure he learned it from his mother, a Maryland farm lady who always started cooking dinner by sauteing onions. She smelled faintly of onions 24/7, a scent I loved as a kid, and can still conjure from memory. So for years I've scrunched cabbage as well—it's just how we make slaw—and it does make a difference in the flavor and texture.
arlyn
Hard to believe, but “scrunching” really works! And such good exercise for the hands. I made recipe as written, except for leaving out the garlic. Next time I’ll use 1/2 cup almonds and fry them in only a teaspoon of oil.
Kirsten
This was absolutely delicious. I sent the recipe to everyone I know. The salad holds up great for a second day if you keep the nuts separate and add them when serving.
Lynn
It's snowing outside & cozy in my kitchen so I'm making do with what I have on hand! Same as another noted, I have a red cabbage to use up. Instead of scallions I'll use shallots & probably skip the garlic. Any suggestions to switch instead of dill (not a fan)? I'm thinking slivered celery and a bit of cilantro. I'm definitely wearing disposable gloves for the squeezing etc, as I know my skin will smart from the salt and turn magenta from the cabbage!
Lanny
Very good salad, super unique. Goes with any noodle-type dinner really well. To feed more than 2 people with this, I think you need to do 3/4 to a whole cabbage.
Sarah — Indianapolis
Sounds amazing and will try it! What is “picked” dill? The only thing I can think of is that the leaves are picked from the stems, since obviously the dill being used is picked from the plant.
Lisa
This is so good. I forgot to buy dill and it was delicious anyway. This recipe is one you could modify in many ways and just learning the process made it something I’ll make over and over.
HDSN
Made twice. Tasty. Added cooked farro once, white beans another time to make a bigger meal.
Jessica
Toasted nuts yes, scrunched cabbage no. Too soft.
InkieD
Good without dill & sesame seeds but better with. Increase amount of almonds to 1/3 cup.
CarlaB
Nice! Made a Mexican version with cilantro, lime, and pepitas. Added some chopped celery for crunch and a little shredded raddichio for color.
Helena
I have made this several times already. It’s delicious and keeps well in the fridge. It’s also a recipe that you can substitute ingredients without ruining the recipe. For instance, today I didn’t have scallions so I used finely chopped red onion. I didn’t have dill so I used a variety of fresh herbs (although it does taste better with the dill).
Alex
So salty! I had to rinse the leaves and dry them in a salad spinner before adding the dressing. Next time I will use kosher salt. Otherwise a hit.
susan
We’ve already made this several times. It takes the humble cabbage and makes it a special side dish. It holds up great for leftovers. Reminds me of an Italian restaurant where we loved the garlicky salad. We achieve the best garlic flavor when we add more than recommended and make it a paste vs minced.
Janna
We add haloumi cheese (cooked in olive oil) cilantro, ginger, edamame, and toasted sesame oil. Delicious.
Kimmy
I make this often- a few times a month. In a pinch, white wine vinegar makes a great sub for lemon juice. I also use "bacon" mung beans instead of roasted almonds, and it gives it a great smoky flavor that complements the slight sweetness and bitterness going on.
Jo Winn
This is also tasty with basil in place of dill.
Brenda
Added more almonds and sesame seeds, delicious!
InkieD
Followed the recipe except for the dill. I didn’t have any and didn’t miss it. Surprisingly flavorful but light on the palate. Served with hummus & lavash, as suggested, but it’ll work with other dishes, too.
hiram
Refreshing almost Korean in its freshness. I had fun scrunching the cabbage too.
ANDinCDMX
This may sound a little boring, but it's quite big on flavor!
Bill H
Zingy, fresh, acidic-herbal flavor with a hearty-tender chew from the cabbage. I substituted Korean BBQ almonds, which added a nice depth of flavor with some sweet umami heat.
Denise
my new favorite cabbage salad! followed recipe exactly except added a bit more almonds. Very easy and super delicious. Hard to stop eating it. Will have to double the recipe next time so there will be more left over.
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