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Summer to me means salad, and lots of it! I love making a bunch of salads for Shabbos, which I can serve at the main meals and then at Shalosh Seudos.
1 16-ounce (454 grams) bag coleslaw mix
2 fresh broccoli stalks, julienned
1 zucchini, julienned
2 tablespoons Gefen Sesame Oil
2 tablespoons rice vinegar
1 tablespoon white vinegar (use distilled for gluten-free)
1 tablespoon sugar
1 teaspoon salt
1/8 teaspoon pepper
2 heaping tablespoons toasted sesame seeds, for garnish
Toss all ingredients together.
Garnish with sunflower seeds.
Photography: Daniel Lailah Styling: Amit Farber
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Hello I honestly am not sure why most of the recipes have incomplete, or unclear ingredients or instructions. It is frustrating that I find recipe after recipe on kosher.com like this. Regarding this particular recipe, it specifically states in bold letters to use broccoli stalks. Why is this in the notes:? “If you cut off all the florets, broccoli is not that hard to clean and wash for bugs. Ask your rabbi how he suggests you clean and check it. Otherwise, you can use frozen broccoli, but be sure to allow it to defrost completely”. This suggests that the florets are part of the recipe, yet they are not. Yes I am frustrated and wondering. Thank you.
Hi Sharon,
Hi, thank you for your feedback- we really appreciate it. We’re sorry some recipes have felt unclear, and we’d love to know which ones they were so we can update and improve them.
For this recipe, since broccoli is usually sold with both florets and stalks, Chanie added that note to help guide those who’ll be cutting the whole floret + stalk at. home for this recipe, especially with halachic considerations in mind.