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Parve
Easy
6 Servings
Allergens 
22 Minutes
Diets
My friend G has been talking about this for over a decade. I finally decided to try it one Shabbos. I realized that this is not a salad, but a showstopper! My family and guests had triples of it, and of course everyone was nibbling on the topping before, during, and after! I made it recently for the sheva brachos I hosted for my niece that was milchig. The topping was, well, over the top! Enjoy both versions!
1/3 cup slivered almonds
1/2 cup chopped pecans
1/3 cup sunflower seeds
1/3 cup pumpkin seeds
1/2 cup chopped walnuts
1/4 cup margarine
1/4 cup brown sugar
1/2 teaspoon Haddar Kosher Salt
generous sprinkle Pereg Black Pepper
1 (16-ounce/450-gram) bag shredded white cabbage
generous handful of scallions, cut up
1/2 cup oil
1/2 cup vinegar, such as Gefen White Vinegar
1/2 cup sugar
3 tablespoons Glicks Soy Sauce
Combine all nuts together in a small bowl. Melt margarine, brown sugar, and salt together in a large skillet. Add the nuts and mix together. Continue stirring, over medium heat, until nuts are coated and fragrant, about 10 minutes. Remove from heat. Let sit in pan for about two minutes.
Pour out onto a piece of Gefen Parchment Paper, sprinkle with black pepper to taste, and mix together until coated. Set aside. (I suggest putting this by your neighbor or at least in the back of your fridge, or it will be gone. The sweet/salty/peppery combo is beyond!)
Combine all dressing ingredients in a small container and shake well. Pour over salad and toss together right before serving. Sprinkle topping over the salad and serve.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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Can i use organic maple syrup instead of brown sugar? TIA 🙂
Yes!