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Grilled Cabbage & Smoked Almond Salad

Created by foodthinque for the Almond Board of California.
Almonds

Difficulty

Medium

Total Time

45 minutes

Ingredients
Serves: 12
For the Grilled Cabbage
  • 6 3/4 lb Napa or Asian cabbage, cut into wedges
  • 3 fl oz grapeseed oil
  • 1 1/2 oz kosher salt
For the Almond Tahini Vinaigrette (Yields 3 3/4 cups)
  • 10 fl oz grapeseed oil
  • 1 cup water
  • 1 cup creamy almond butter
  • ½ cup lemon juice
  • ½ cup distilled vinegar
  • 1 tsp kosher salt
For the Salad
  • 6 lb cooled Grilled Cabbage
  • 12 oz Smokehouse-style almonds, chopped
  • ¾ cup Almond Tahini Vinaigrette
  • 1 oz Italian flat-leaf parsley, roughly chopped
  • 1 oz fresh mint, roughly chopped
  • 1 oz fresh dill, roughly chopped
Preparation
For the Grilled Cabbage
  1. Drizzle the cabbage with the oil and season with salt.
  2. Grill over medium heat on both sides until charred.
  3. Cool before removing core and chopping for the salad. Cover and refrigerate until needed.
For the Almond Tahini Vinaigrette
  1. In a blender, pour in the oil and water first so almond butter does not stick.
  2. Add the remaining ingredients and blend for 30 seconds on high until smooth and emulsified.
  3. Cover and refrigerate.
For the Salad
  1. Chop the cabbage into ¼-inch strips.
  2. In a bowl, toss 6 oz of the almonds with the cabbage, vinaigrette, and herbs.
  3. Plate 1-cup portions and top each with 1/2 oz smokehouse-style almonds.
Nutritional Info
Per Serving
NAME AMOUNT
Calories 420
Total Fat 36 g
Saturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1670 mg
Total Carbohydrate 22 g
Dietary Fiber 10 g
Total Sugars 10 g
Protein 11 g
Vitamin D 0 mcg
Calcium 220 mcg
Iron 3 mg
Potassium 721 mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.