Scrunched Cabbage Salad With Fried Almonds Recipe (2024)

Made this tonight and it as so delicious! I think next time I will make the dressing with sesame oil and cashews for the nuts for an Asian inspired salad.

Picked dill is just dill fronds that have been picked off the plant.I liked this salad, it was really refreshing. Used shredded cabbage so skipped the salting (added salt to the dressing). My one note would be that this was very very garlicky - not at all a bad thing, but in the future I wouldn’t bother with the dill and scallions as they didn’t come across. Maybe my garlic is extra potent.

Yes, I interpret "picked" dill as the little fronds being picked/plucked from the tougher stems and left as is, as opposed to then being chopped.

Added cucumber and avocado

My father always scrunched cabbage when making a slaw (never called it "massaging"). I'm sure he learned it from his mother, a Maryland farm lady who always started cooking dinner by sauteing onions. She smelled faintly of onions 24/7, a scent I loved as a kid, and can still conjure from memory. So for years I've scrunched cabbage as well—it's just how we make slaw—and it does make a difference in the flavor and texture.

Hard to believe, but “scrunching” really works! And such good exercise for the hands. I made recipe as written, except for leaving out the garlic. Next time I’ll use 1/2 cup almonds and fry them in only a teaspoon of oil.

This was absolutely delicious. I sent the recipe to everyone I know. The salad holds up great for a second day if you keep the nuts separate and add them when serving.

It's snowing outside & cozy in my kitchen so I'm making do with what I have on hand! Same as another noted, I have a red cabbage to use up. Instead of scallions I'll use shallots & probably skip the garlic.Any suggestions to switch instead of dill (not a fan)? I'm thinking slivered celery and a bit of cilantro.I'm definitely wearing disposable gloves for the squeezing etc, as I know my skin will smart from the salt and turn magenta from the cabbage!

Very good salad, super unique. Goes with any noodle-type dinner really well.To feed more than 2 people with this, I think you need to do 3/4 to a whole cabbage.

Sounds amazing and will try it! What is “picked” dill? The only thing I can think of is that the leaves are picked from the stems, since obviously the dill being used is picked from the plant.

This is so good. I forgot to buy dill and it was delicious anyway. This recipe is one you could modify in many ways and just learning the process made it something I’ll make over and over.

Made twice. Tasty. Added cooked farro once, white beans another time to make a bigger meal.

I have made this several times already. It’s delicious and keeps well in the fridge. It’s also a recipe that you can substitute ingredients without ruining the recipe. For instance, today I didn’t have scallions so I used finely chopped red onion. I didn’t have dill so I used a variety of fresh herbs (although it does taste better with the dill).

So salty! I had to rinse the leaves and dry them in a salad spinner before adding the dressing. Next time I will use kosher salt. Otherwise a hit.

We’ve already made this several times. It takes the humble cabbage and makes it a special side dish. It holds up great for leftovers. Reminds me of an Italian restaurant where we loved the garlicky salad. We achieve the best garlic flavor when we add more than recommended and make it a paste vs minced.

We add haloumi cheese (cooked in olive oil) cilantro, ginger, edamame, and toasted sesame oil. Delicious.

I make this often- a few times a month. In a pinch, white wine vinegar makes a great sub for lemon juice. I also use "bacon" mung beans instead of roasted almonds, and it gives it a great smoky flavor that complements the slight sweetness and bitterness going on.

This is also tasty with basil in place of dill.

Added more almonds and sesame seeds, delicious!

Followed the recipe except for the dill. I didn’t have any and didn’t miss it. Surprisingly flavorful but light on the palate. Served with hummus & lavash, as suggested, but it’ll work with other dishes, too.

Refreshing almost Korean in its freshness. I had fun scrunching the cabbage too.

This may sound a little boring, but it's quite big on flavor!

Zingy, fresh, acidic-herbal flavor with a hearty-tender chew from the cabbage.I substituted Korean BBQ almonds, which added a nice depth of flavor with some sweet umami heat.

my new favorite cabbage salad! followed recipe exactly except added a bit more almonds. Very easy and super delicious. Hard to stop eating it. Will have to double the recipe next time so there will be more left over.

I find Napa works well. It is tender, and I think the flavor is better than the “scrounged” cabbage. I do increase the salt a bit in dressing. I repeat from previous note that almonds/sesame seeds only need a teaspoon of oil for sauté. Even with that, still need a good paper towel draining. Don’t forget fresh dill.This is a beautiful, easy, yummy salad.

Scrunch much longer - probably would actually cut in thin strips, rather than chunks.Way too much dill - scale back.Otherwise very good!

Anyone try this with Napa cabbage? Feels like it's a bit more delicate, wondering if it would hold up to all the scrunching.