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Parve
Easy
8 Servings
Allergens 
No Allergens specified
20 Minutes
Diets
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.
1 medium head of red cabbage, or 1 and 1/2 bags shredded red cabbage
3 scallions, thinly sliced
1/2 red pepper, diced
1/2 yellow pepper, diced
1/2 orange pepper, diced
1/2 cup honey-glazed almonds, whole or crushed (for tangy version)
1/2 cup salted sunflower seeds (for creamy version)
1/4 cup Gefen Olive Oil
1/4 cup vinegar (use gluten-free if needed)
1/4 cup water
1/4 cup Heaven & Earth Ketchup
3 tablespoons honey or agave
1 teaspoon mustard
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
dash black pepper
1/3 cup Gefen Olive Oil
1/3 cup water
1/4 cup vinegar (use gluten-free if needed)
5 tablespoons Gefen Lite Mayonnaise
3 teaspoons soy sauce
2 teaspoons mustard
1 tablespoon honey or agave
2 tablespoons sugar or sugar substitute
3 cloves garlic
1/2 teaspoon salt
1/4 teaspoon pepper
Combine cabbage, scallions and peppers in a salad bowl.
For red cabbage salad with tangy vinaigrette, whisk together dressing ingredients. Toss with salad. Top with honey-glazed almonds, and serve.
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.
How Would You
Rate this recipe?
A keeper! I only tried the creamy version… added celery because I didn’t have the pepper… the dressing is delicious…