Scrunched Cabbage Salad With Fried Almonds Recipe - cooking.nytimes.com

Julia Gartland for The New York Times. Food Stylist: Barrett Washburne.

Crunchy and succulent, this hearty salad takes the humble cabbage and celebrates it as a leafy green. Raw cabbage can be tough and fibrous, which is why it is often thinly sliced for coleslaw. Massaging the leaves with salt — a technique common in kale salads — tenderizes the vegetable. The softened greens absorb the lemony dressing while nuts and seeds fry in olive oil. Store-bought roasted, salted almonds and toasted sesame seeds can be substituted, but adding freshly fried nuts and seeds to the salad while they’re still warm showcases their rich, earthy aromas. Serve alongside a fried chicken cutlet or on a plate with hummus and pita.

Learn: How to Make Salad

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Ingredients

Yield: 4 servings

• ½head green cabbage, tough outer leaves discarded (about 1 pound)
• Salt and black pepper
• 2scallions, thinly sliced
• ¼cup picked dill
• 3tablespoons lemon juice (from 1 small lemon), or more to taste
• 1small garlic clove, finely grated
• ½teaspoon granulated sugar, or more to taste
• 3tablespoons olive oil
• ¼cup chopped raw almonds
• 1tablespoon sesame seeds

Preparation

1. Cut cabbage half in half again through the core, then cut out and discard the core and any very tough ribs. Separate the leaves and tear or cut them into 2- or 3-inch pieces. In a large bowl, toss cabbage and 1 teaspoon salt with your hands until salt dissolves and cabbage begins to feel wet, about 2 minutes. Scrunch the leaves, firmly squeezing and massaging until they’re very tender and juicy, another 1 to 2 minutes. The leaves will appear glossy and slightly translucent. Pour out any liquid.

2. Add scallions, dill, lemon juice, garlic, sugar, 2 tablespoons olive oil and freshly ground black pepper to taste; toss thoroughly to combine. Taste and adjust salt, pepper, lemon juice and sugar if you’d like, then transfer to a serving dish and set aside.

3. Heat remaining 1 tablespoon olive oil in a medium skillet over medium. Add almonds and stir until light gold, about 2 minutes. Add sesame seeds and continue to stir until toasted, about 30 seconds. Season with a generous pinch of salt, spoon the mixture over the salad and serve.

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