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Light Summer Cabbage Crunch Salad

A crisp, refreshing cabbage salad tossed in a tangy citrus vinaigrette, with a unique coffee-infused crunch for depth.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 small head green cabbage thinly sliced
  • 1/2 large red onion thinly sliced
  • 1 large carrot julienned or grated
  • 1/2 cup fresh cilantro chopped
  • 1/4 cup slivered almonds
  • 1/4 cup sunflower seeds
  • For the citrus vinaigrette:
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the coffee crunch:
  • 1/4 cup panko breadcrumbs
  • 1 teaspoon finely ground coffee medium roast
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon olive oil

Equipment

  • large mixing bowl
  • small bowl
  • whisk
  • chef's knife
  • cutting board
  • mandoline (optional)

Method
 

  1. In a small bowl, whisk together all vinaigrette ingredients until emulsified. Set aside.
  2. In a large bowl, combine sliced cabbage, red onion, carrot, and cilantro.
  3. Pour vinaigrette over the cabbage mixture and toss well to coat. Let sit for 10 minutes to soften slightly.
  4. Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil. Add panko, ground coffee, and smoked paprika. Stir constantly for 2-3 minutes until golden and fragrant. Remove from heat and let cool.
  5. Stir in the slivered almonds and sunflower seeds into the salad.
  6. Top the salad with the coffee crunch mixture just before serving. Serve immediately.

Notes

For best texture, dress the salad just before serving. The coffee crunch can be made ahead and stored in an airtight container for up to 3 days. If you prefer a milder onion flavor, soak the sliced red onion in cold water for 10 minutes before adding.