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I named this salad so because of its gorgeous emerald-color dressing. I’ve tried many different versions of it (nobody minds eating Succos food in the spring — it’s better than eating Pesach food on Chanukah, which we often do because of deadlines!), and they all went over very well. Personalize the salad and garnish to your liking. My favorite is cabbage with small chunks of dried apricot. Love the flavor and color combo. Thanks go to my daughter-in-law Chaya for the idea.
1 (14-oz./400-g.) bag shredded cabbage
scallions, chopped
red onion, finely diced
dried apricots, diced
1 fresh nectarine or peach, cut in small chunks
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup slivered almonds
1/4 cup chopped pecans
1–2 tablespoons Gefen Olive Oil
pinch or 2 hot paprika or cayenne pepper
1 full tablespoon brown sugar
salt, to taste
black pepper. to taste
1/2 package (1/2 ounce) prechecked fresh dill
1/2 cup oil
1/4 cup water
1/3 cup + 1 tablespoon Manischewitz Honey
3 and 1/2 tablespoons vinegar
3 and 1/2 tablespooons fresh lemon juice or Heaven & Earth Lemon Juice
5 cloves garlic, minced or 5 cloves Gefen Frozen Garlic
3/4 teaspoon kosher salt
Place all ingredients in a small frying pan and heat together for about 10 minutes over a low/medium flame. When the nuts start to pop, they’re ready.
Place all ingredients in the food processor fitted with the knife blade. Blend together for a few minutes until it turns emerald green. (This lasts in the fridge for about two weeks.)
Pour cabbage into a large bowl. Add add-ins of your choice, or leave as is. I often just serve this salad with cabbage alone.
Immediately before serving, add dressing to taste. Mix together well.
Top with roasted nuts or serve nuts on the side. Alternatively, you can add chopped candied pecans instead.
Props and Styling by Renee Muller
Photography by Hudi Greenberger
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