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Crunchy and Colorful Cabbage Salad


I tested this recipe in a public forum at my niece’s sheva brachos before Purim. I set up a salad bar and included this (and Michal’s Zesty Sweet Potato one, which was a major hit!) and others. Everyone loved it. The dressing makes it totally addictive! I apologetically told everyone they’d have to wait a few months for the recipe. It’s a very versatile salad and complements any fish, chicken, or meat meal.


Prepare the Salad

1. Place all salad ingredients in a large bowl in the order listed.

Prepare the Dressing

1. Place one tablespoon olive oil with the garlic clove in a small bowl. Microwave for approximately 10 seconds (this will take the bite out of the garlic).
2. Place in food processor with knife attachment, along with the rest of the dressing ingredients. Process until smooth. Adjust seasoning if necessary.
3. Pour dressing over salad about an hour before serving. Garnish with almonds.

Notes: This salad is lightly dressed. If you prefer a more heavily dressed salad, double the recipe or do it one and a half times. The lemon juice adds a welcome tang, but you can reduce it if desired.


Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.