Recipe By Brynie Greisman
My friend, Goldy P., sent this salad over for the Shabbos of my son’s bar mitzvah. Everyone loved it, young and old. When the meal was finished, the only thing left was an empty bowl – and that scenario repeats itself every time I make it. In this version, I modified the dressing to make it lo-fat.
Mix dressing ingredients in a small container and refrigerate separately.
Mix cabbage and scallions (and dried cranberries, if you’re using them) in a large bowl. Pour the dressing over salad immediately before serving, or if you prefer, do so an hour in advance to give the veggies a chance to absorb the dressing more fully. The pumpkin seeds can be mixed into the salad or used as a garnish; they will have a crunchier texture when left on top. (Some people may prefer more dressing; feel free to increase amounts proportionately.)
Cabbage, as well as other cruciferous veggies (broccoli, cauliflower, etc.), contain special phytonutrients that fight inflammation as well as cancer, especially breast cancer and colon cancer. They also contain sulphur-containing compounds: folate, calcium, iron, and vitamin K. Try to eat three to four servings of these a week.
I prefer buying a whole head of cabbage (of course the bug free one!) and slicing/shredding it myself instead of buying the bags of pre-shredded cabbage. The texture and taste of the former are infinitely more pleasing.
