Recipe by Chaya Surie Goldberger

Crunchy Garden Slaw with Beef Jerky and Jerky Marinade Dressing

Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Egg - Soy
15 Minutes
Diets

Ingredients

Crunchy Garden Slaw with Beef Jerky

  • 2 yellow squashes, sliced into 1/4-inch (1/2-centimeter) rounds

  • 2 tablespoons Gefen Olive Oil

  • salt, to taste

  • pepper, to taste

  • 1 16-ounce (450-gram) bag shredded green cabbage

  • 2 cups fresh cauliflower florets, chopped

  • 1 cup frozen peas, defrosted

  • 1 cup shredded carrots

  • 4 Persian cucumbers, sliced

  • 1–2 cups beef jerky, roughly chopped

Jerky Marinade Dressing

  • 1 teaspoon spicy brown mustard

  • 1 teaspoon chili-lime spice

  • 1 teaspoon hot sauce (I use Frank’s)

Directions

Prepare the Salad

1.

Place squash in a bowl. Toss with olive oil, salt, and pepper.

2.

Heat a nonstick pan and sear the squash for two minutes per side, or until the slices are just bright yellow. Set aside. This can be made in advance and refrigerated.

Prepare the Dressing

1.

Place all ingredients in a food processor or blender. Blend until combined.

2.

Place the cabbage, cauliflower, peas, carrots, and cucumbers in a bowl. Top with dressing and mix.

3.

This salad can be tossed with your favorite flavor chopped jerky for a hearty mix or arranged with the jerky on the side to create a beautiful board or platter presentation.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Crunchy Garden Slaw with Beef Jerky and Jerky Marinade Dressing

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