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Ingredients
  • subheading: For The Cabbage Salad:
  • 1 cup sliced almonds
  • 4 cups shredded green cabbage (from about ½ head of green cabbage)
  • 2 cups shredded red cabbage (from about ¼ head of red cabbage)
  • 1 cup grated carrots (from about 3 medium carrots)
  • 2 green onions, trimmed and chopped (both white and green parts)
  • 1 red bell pepper, cored and cut into thin sticks
  • 4 radishes, halved and thinly sliced
  • 1 cup chopped fresh parsley
  • ½ cup chopped fresh dill
  • Kosher salt
  • 1 teaspoon sumac
  • subheading: For The Dijon-Lime Vinaigrette:
  • 2 tablespoons Dijon mustard
  • 2 limes, juiced
  • 2 garlic cloves, minced
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon sumac
  • ½ teaspoon crushed red pepper flakes (optional)
  • Kosher salt
  • Black pepper
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