Motek Crunchy Cabbage Salad (Copycat Recipe)

Greg and I went to the new Motek in Boca Raton the other night. We’ve been to the Miami and Aventura locations before—it's one of our favorite restaurants. So I’m over the moon that there’s finally one closer to us.

At dinner, I tried the crunchy cabbage salad… and it was divine. I haven’t stopped thinking about it since. Naturally, I made it my mission to recreate it at home. This version might not be exact, but it’s pretty dang close—and SO satisfying.

Ingredients:

Salad:

• 1 package shredded cabbage or coleslaw mix

• 1 cup almond slices

• ½ cup fresh mint leaves, cut chiffonade-style

• 1 cup pumpkin seeds

• ½ cup sesame seeds

• I’d also add pomegranate seeds if you want a hint of tang

Honey Mint Vinaigrette:

This dressing is what really makes the salad pop.

• ½ cup olive oil

• ½ cup fresh mint leaves

• Juice of 1.5 lemons

• 1.5 tablespoons honey

• 1 teaspoon Dijon mustard

• Splash of apple cider vinegar 

• 1 clove garlic, crushed

• Pinch of salt

To make the dressing: Blend all vinaigrette ingredients until smooth and emulsified.

Directions:

1. In a large bowl, combine the shredded cabbage, almonds, mint, and seeds.

2. Pour the honey mint vinaigrette over the salad and toss well to combine (I dress this about 30 min before serving)

3. Serve and enjoy every crunchy, herby, zippy bite!