I really enjoy crunchy salads. I also love when a salad looks vibrant, colorful and bold. It just makes me want to dig in. I prepare this salad every Shabbos for the Friday-night meal. My daughters prefer it dressed with the creamy vinaigrette dressing. I actually prefer it with the tangy vinaigrette, but I usually defer to them because I’ll eat this salad any which way, and I want everyone to enjoy. Whichever way you choose to dress it, it will be a winner.
Colorful Red Cabbage Salad Two Ways
Recipe By Elky Friedman
- Cooking and Prep: 20 m
- Serves: 8
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No Allergens
Ingredients (27)
Salad
Tangy Vinaigrette
Creamy Vinaigrette
Start Cooking
Prepare the Salad
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Combine cabbage, scallions and peppers in a salad bowl.
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For red cabbage salad with tangy vinaigrette, whisk together dressing ingredients. Toss with salad. Top with honey-glazed almonds, and serve.
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For red cabbage salad with creamy vinaigrette, blend dressing ingredients using an immersion blender. Toss with salad (you may have some excess dressing). Top with salted sunflower seeds, and serve.
