Savoy Cabbage Salad with Sambhar-Seasoned Almonds

A bowl of gently cooked Savoy cabbage, raw spinach, and whole mint leaves in a lemon vinaigrette sprinkled with sambhar-spiced almonds.
Our three Simple Feast chefs

Simple Feast

Our chefs

Savoy Cabbage Salad with Sambhar-Seasoned Almonds

Serves 4

Active Time: 30 minutes

Total Time: 30 minutes

Sambhar masala is a Southern Indian spice blend. There are many variations, but most will include curry leaves, chiles, and an assortment of spices. If it isn’t available at your market, seek out a local Indian/Asian grocer or order from an online source.

Sambhar-Seasoned Almonds

  • 2 teaspoons vegetable oil, or another neutral oil

  • ½ teaspoon sambhar masala

  • ¼ teaspoon fine sea salt

  • ⅓ cup coarsely chopped almonds


  • 8 ounces savoy cabbage

  • 4 cups loosely packed baby spinach

  • 1 cup loosely packed mint leaves, thinly sliced or small leaves left whole

  • 4 pitted Medjool dates, sliced lengthwise

  • ¼ teaspoon black cumin seeds, also known as nigella seeds

Lemon Dressing 

  • 2 tablespoons agave syrup

  • 2 teaspoons finely grated lemon zest

  • 3 tablespoons lemon juice

  • 1 tablespoon extra-virgin olive oil

  • ¼ teaspoon fine sea salt

  • ⅛ teaspoon freshly ground black pepper


Preheat the oven to 300˚F.

Bring a large pot of salted water to a boil. Fill a medium bowl with ice water.

In a small bowl, whisk the oil, sambhar, and salt together. Add the almonds and toss to coat in the seasoned oil. Line a small baking sheet with parchment paper and spread the nuts on top. Bake until the almonds are golden brown and fragrant, 12 to 15 minutes. Remove the almonds from the oven and let cool.

Remove the core from the cabbage and discard. Cut the cabbage into pieces about 1½ by 2½ inches. Blanch in the boiling water until the raw taste is gone, but the cabbage pieces are still crisp, about 2 minutes. Immediately put in the ice water. Let cool completely. Remove from the ice and drain well on paper towels.

Combine the cabbage, spinach, mint, and dates in a salad bowl. 

Combine all of the dressing ingredients in a Mason jar and shake to combine. Drizzle the dressing over the top of the salad, while tossing, adding just enough to lightly coat. Sprinkle with the black cumin seeds.

Divide among plates or serve family style. Top with the seasoned almonds.