Crunchy Rainbow Slaw with Maple Mustard Dressing
Posted: | Categories: Recipes | Tags:salad vegetarian
Crunchy Rainbow Slaw with Maple Mustard Dressing
Melissa Ben-Ishay
Savory Recipes
Whenever I host friends for dinner, I make a big salad to accompany the main course. When I spotted a gorgeous purple Napa cabbage at the store, I knew I had to have it and create a salad dedicated to it. This salad is perfect for hosting—adding a pop of color to the dinner table and a light, refreshing counterpart to richer dishes. This salad in particular is great for fall dinners with its flavorful maple mustard vinaigrette. Swap the almonds for pumpkin seeds or add slivered brussels sprouts to really make it a fall staple.
Ingredients
- 1 head purple Napa cabbage
- 3/4 cup edamame
- 3/4 cup chopped broccoli
- 2 bell peppers, any color (I used red and yellow)
- 2 large carrots, trimmed and peeled
- 1/4 cup chopped cilantro
- 1 cup sliced almonds
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- 1/4 cup dijon mustard
- 1/4 cup maple syrup
- 1/4 cup mayonnaise
- 1 teaspoon salt
- 1/2 lemon, juiced
Directions
- Thinly slice the cabbage and add to a mixing bowl. Add the edamame and chopped broccoli.
- Cut the cheeks off the peppers and thinly slice, then turn and cut the short way. Add them to the bowl.
- Using the wide holes of a box grater, grate the carrots and add them to the bowl.
- Heat a skillet over medium heat and add the almonds. Swirl the pan occasionally so they don’t burn. Cook until they’re golden brown and toasted.
- Top the salad with the toasted almonds and cilantro.
- To make the dressing, whisk together the mustard, maple syrup, and mayonnaise and stir together. Add the salt and lemon juice and stir again.
- Pour the dressing over the salad and toss to combine.
