Crunchy, flavorful, fresh, and colorful, this red cabbage salad with carrots, edamame, and red peppers is easy but delicious! Tossed together with a toasted almond vinaigrette, you will love EVERY bite 🙂

After making the viral cucumber pepper salad, I’ve been OBSESSED with making bite sized salads that can either be eaten with a spoon or used to dip chips with.

I’ve been loving making this salad at the beginning of the week and having it on hand as a quick and healthy mid-afternoon snack. This would be a great item to bring to a holiday potluck or summer BBQ – pair it with a bag of tortilla chips and I guarantee you’ll leave with an empty bowl and everyone raving about it!

Private Chef Tips

Make sure to toast the almonds. This adds the signature roasty-toasting flavor to this salad that is SO GOOD! I toast the almonds in the oven at 350 for 5-7 minutes. Every oven is different, so make sure to keep an eye on them and as SOON as you smell the almonds begin to be fragrant, take them out!
I like to chop all the vegetables as finely as possible – this is what makes the salad like a dip and super yummy. If you have a vegetable chopper, this would be a great opportunity to use it! If not, don’t spend an hour cutting all the vegetables, but do make sure each piece isn’t bigger than what you’d want to eat in a bite (aim for ¼”-½” pieces).
Macerate the shallots in the rice wine vinegar while you chop the vegetables. This will help eliminate that raw onion bite.
Taste and adjust the seasoning of the salad after you add all the vinaigrette. The most important step, and sometimes a pinch of salt is all it needs to go from good to GREAT!

FAQ – Toasted Almond Red Cabbage Salad

Q: How do you make toasted almonds?

A: Bake in a 350F oven for 5-7 minutes, or until golden brown.

Q: Can I make this salad ahead of time?

A: Yes! This salad will hold well for up to 5 hours dressed. You can also eat this as leftovers for up to 3 days if you store it in an airtight container in the refrigerator, but it won’t be as delicious.

Step by Step Instructions:

1. Preheat the oven to 350.

2. Finely chop the shallot and add this to a bowl with the 2 tablespoons of rice wine vinegar. The vinegar macerates the shallot and slightly takes away the bite of a raw onion.

3. Prepare all the remaining vegetables – chop the cabbage, carrots and red pepper into small pieces. Add all the vegetables into a mixing bowl.

4. Toast the almonds for 5-7 minutes.

5. Finish the vinaigrette – add all the remaining ingredients into the bowl or glass jar with the shallot and vinegar. Mix everything to combine.

6. Add all of the vinaigrette to the vegetables and mix until combined. Taste, adjust seasoning as desired, then serve!

VIDEO TUTORIAL: Toasted Almond Red Cabbage Salad