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:

• 2 packages of shredded cabbage

• 1 cup toasted almond slices

• ⅓ cup fresh mint leaves, cut chiffonade-style

• Ja’ala seed mix – get the recipe here

• ¾ cup crispy shallots – I used this air fryer crispy shallots recipe

Honey Mint Vinaigrette:

This dressing is what really makes the salad pop.

• ⅓ cup olive oil

• ¼ cup fresh mint leaves

• Juice of 1 lemon

• 2 tablespoons honey

• 1 teaspoon Dijon mustard

• 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, Ja’ala seed mix, and crispy shallots.

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!