Colorful Red Cabbage Salad Two Ways

Elky Friedman Recipe By
  • Cook & Prep: 20 m
  • Serving: 8
  • No Allergens

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.

Ingredients (27)


Tangy Vinaigrette

Creamy Vinaigrette

Start Cooking

Prepare the Salad

  1. Combine cabbage, scallions and peppers in a salad bowl.

  2. For red cabbage salad with tangy vinaigrette, whisk together dressing ingredients. Toss with salad. Top with honey-glazed almonds, and serve.

  3. 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.

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