Colored Cabbage Salad with Almonds

The five-color salad - a cabbage salad from two types of cabbage (white-green and red), yellow zucchini, orange carrots and green spinach in a lemon sauce and topped with sliced almonds in olive oil

  • AppetizersType
  • EasyDifficulty
  • 10 minPrep. Time
  • 10Serving/Unit


The vegetables
White-green cabbage, 1/2 medium unit
cut into thin strips with a mandoline slicer
Red cabbage, 1/2 medium unit
cut into thin strips with a mandoline slicer
Carrot, 1 large unit
coarsely grated (without peel)
Zucchini, 1 medium unit
coarsely grated (yellow and not peeled)
Turkish spinach, 150 g
The sauce
Lemon juice, 1 unit
freshly squeezed
Thin and pink salt from the Himalayas, 3/4 teaspoon
Black pepper, a pinch
Olive oil, 3 tablespoons
excellent extra virgin
To scatter over
Sliced blanched almonds, 100 g
Olive oil, 1 tablespoon


1. Stir-fry the sliced almonds with the olive oil for a minute and a half or until the almonds change color slightly, and set aside (it is important to mix constantly so that the almonds will not burn - the process is quick).
2. Soak the spinach for a few minutes, wash well and cut into thin strips.
3. In a large bowl, mix all the vegetables with the sauce and fix flavors.
4. Transfer to a serving dish, and sprinkle the almonds near the serving.
5. Bon appetite (:
Serving suggestion: You can pour a little tahini on each dish.

Equipment: mandoline slicer or food processor.

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 156 cal 67 cal
Proteins 6 g 2 g
Carbohydrates 16 g 7 g
Fat 9 g 4 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Hani Margolin Recipe by Hani Margolin
Colored Cabbage Salad with Almonds
Colorful, healthy and delicious salad
Colored Cabbage Salad with Almonds