This salad is something different and classy — and easy enough for weekdays but nice enough for Shabbos. Serve it alongside your favorite grilled chicken or fish.
Slice mushrooms by hand, not too thinly, and sauté in a little olive oil. Season with salt and pepper. This can be done one day in advance, and mushrooms should be refrigerated until use.
Mix all dressing ingredients together in a container and shake well (this can be made a few days in advance).
To assemble: Place cabbage and tomatoes in a large bowl. Arrange sautéed mushrooms on top. Pour dressing over salad or serve on the side. Top with croutons or nuts.
This salad works beautifully with lettuce as well (and in a pinch, purple cabbage). For a more robust flavor, use part fresh mushrooms and part portobello mushrooms (see photo).
The original recipe called for 3/4 cup oil (!!!) and 1/2 cup sugar. The dressing is so flavorful, I felt it was completely unnecessary to drown the salad in so much fat and make it overly sweet. Trust me — it works perfectly as stated above. Also, if you like it a little less piquant, put in six tablespoons vinegar.