This cabbage and date salad recipe combines the sweetness of dates with the crunch of cabbage and the savoriness of cumin seeds. It is a versatile dish that pairs well with pork chops, braised chicken, or warm flatbread and labneh. If preserved lemon is not available, sliced kumquats can be used as a substitute. The salad is topped with pistachios for added texture and flavor.
Date s get the slaw/salad treatment here, adding slivers of sweet and soft to the crunch and savoriness of this dish. This goes great with pork chops , braised chicken or warm flatbread and labneh. If preserved lemon is hard to find, try substituting with sliced wheels of kumquats tossed with ½ teaspoon Diamond Crystal kosher salt.
½ head of red cabbage, cored (about 12 ounces red cabbage), thinly sliced½ cup roughly chopped herb leaves, preferably a mix of dill, mint, cilantro and/or flat-leaf parsleyIn a small skillet set over medium heat, warm the cumin seeds, swirling often, until fragrant and toasted, about 3 minutes. Transfer the cumin seeds to a large bowl. Add the olive oil, vinegar, honey and salt to the cumin seeds and whisk to combine. Stir in the onions and let stand for 2 minutes in the dressing.Add the cabbage, preserved lemon, herbs and dates and toss to combine. Season with more salt, then transfer the salad to a serving bowl. Sprinkle with the pistachios before serving
Cabbage Date Salad Recipe Sweet Crunch Savoriness Cumin Seeds Pork Chops Braised Chicken Flatbread Labneh Preserved Lemon Kumquats Pistachios
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