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A crunchy cabbage salad with carrots, kale, radishes, nuts, raisins, and a surprising almond dressing.
1 medium-sized head white cabbage, thinly sliced
1/2 head iceberg or romaine lettuce, sliced
4 scallions, chopped
5 radishes, thinly sliced
1 carrot, sliced with a peeler
1/4 cup raisins
1/4 cup Gefen Dried Cranberries
1/4 cup roasted cashews, coarsely chopped
1/3 cup candied almonds
1/4 small red onion
1/4 cup oil
3 tablespoons vinegar (use gluten-free if needed)
2 tablespoons Gefen Honey
1/4 teaspoon salt
pinch of black pepper
Place salad ingredients in a large bowl.
Blend together all dressing ingredients using an immersion blender or food processor (including the candied almonds and onion) until a thick, smooth dressing forms.
Pour the dressing over the vegetables, mix well and serve immediately.
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