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Crunchy and Simple Cabbage Salad

Crunchy and Simple Cabbage Salad

Brynie Greisman

Recipe By Brynie Greisman

Cooking and Prep: 05 m
Serves: 16
Contains:

Preference: Parve
Difficulty: Easy
Occasion: Tu-Bishvat
Diet: Vegetarian , Pescetarian
Source: Family Table by Mishpacha Magazine

A fruity and crunchy red cabbage salad with dried apricots, cranberries, and candied pecans and a soy-mayo dressing.

Ingredients (14)

Salad

2 (16-oz./450-g.) packages shredded red cabbage
1/2 pound (225 grams) honey-glazed pecans
1/2 pound (225 grams) dried apricots, cut into strips
1/2 pound (225 grams) Gefen Sweetened Dried Cranberries

X

Gefen Sweetened Dried Cranberries
1 red onion, thinly sliced into rings (optional)
mini barbecue-flavored croutons, for garnish

Dressing

1/2 cup oil or Gefen Olive Oil

X

Gefen Olive Oil
3 tablespoons Gefen Mayonnaise

X

Gefen Mayonnaise
3 tablespoons sugar
1 teaspoon Gefen Soy Sauce

X

Gefen Soy Sauce
1 teaspoon mustard
1/2 teaspoon pepper
1 cube Gefen Frozen Garlic

X

Gefen Crushed Garlic Cubes
1/8 cup water

Start Cooking

Prepare the Salad

Blend dressing ingredients with a hand blender. In a separate bowl, combine salad ingredients and pour dressing on top.

Credits

Photography: Daniel Lailah.

Food Styling: Amit Farber.

Tags:

dried fruit
Meatless Mondays
mayonnaise dressing
fresh greens
simple
apricots
craisins
purple cabbage
purple cabbage salad
red cabbage
tu b'shevat
tu bishvat
tu b'shvat

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