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I was in a taxi on the way home from a wedding with my friend Rachel K. When we were almost at our destination, she told me about an incredible salad recipe she had. Neither of us had a pen nor a paper, so we asked the elderly driver if he did. He tore off a tiny piece of paper. I very quickly wrote the recipe down (my mother says my handwriting is so clear, she even understands my shorthand although she never learned it!). I tried it that Shabbos, and it was an immediate hit. So even though my editor told me not to include a salad (we have so many of them!) I did anyway, because you too will agree that this is a sure keeper.
1 whole medium cabbage, cut into strips, or 1 bag shredded cabbage
1 handful Gefen Sweetened Dried Cranberries
1/2 red onion, diced
10 candied pecans, crushed
3 persimmons, peeled and cubed
3 scallions, green part only, sliced
5 tablespoons brown sugar
2 tablespoons mustard
1/3 cup oil
1/3 cup vinegar (gluten-free, if needed)
salt, to taste
black pepper, to taste
Mix together all salad ingredients in a bowl and set aside.
Combine dressing ingredients in a small jar. (The dressing can also be made a few days in advance.)
Shake well and pour over salad just before serving.
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