Israeli Cabbage Salad
This was the first Israeli dish I made from scratch. The recipe is from Chanie, my Israeli sister-in-law. She's famous for her elaborate salad course. It's so super easy that I make it all the time as a pretty and nourishing complement to any meal. My sister-in-law slices her own cabbage and that's how she instructed me to make the salad. But you know me. I found that the shredded, bagged cabbage is just as good. Trust me on this.
Prep: 4 min
Total: 1 hr, 4 min
Yield: 6 servings
Ingredients:
-
1 (10-ounce) bag shredded red cabbage
4 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
Preparation:
- Place cabbage, mayonnaise, lemon juice, salt and pepper in a salad bowl.
- Mix to coat cabbage.
- Chill for 1 hour and serve.
Tangy-sweet with just a hint of Cayenne pepper heat, this side dish is the perfect accompaniment to roasted poultry.
Folks love the wonder of having their own personal Cornish hen. The fingerling potatoes make this dish an elegant and hearty meal.





