Name: Feta-Topped Purple Cabbage Salad
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: Glicks Cooking Spray; 2 tablespoons olive oil; 2 red peppers, diced; 2 yellow peppers, diced; 1 light green pepper, diced; 2 generous handfuls sugar-free dried cranberries; 1 (2-pounds/1-kilogram) bag shredded red cabbage; full 1/3 cup Gefen Mayonnaise (I used light); 2 tablespoons Heaven & Earth Date Syrup or other sugar-free date syrup; 2 tablespoons brown sugar; 2 and 1/2 tablespoons lemon juice; 4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic; 1/2 cup water; 1/2 cup Glicks Applesauce or other sugar-free applesauce; 1/2 teaspoon (or to taste) salt; 4 ounces (110 grams) Ta’amti Feta Cheese, grated; crispy fried onions (I used Paskesz); roasted sunflower seeds (optional)

Feta-Topped Purple Cabbage Salad

I like combining fresh and cooked in a salad for optimum flavor and more interesting texture. Here purple cabbage is dressed with a light creamy dressing and topped with sautéed peppers, shredded feta cheese, and crispy fried onions. This recipe makes enough for a crowd. Feel free to adapt quantities to your needs.

Ingredients

Salad

Glicks Cooking Spray
2 tablespoons olive oil
2 red peppers, diced
2 yellow peppers, diced
1 light green pepper, diced
2 generous handfuls sugar-free dried cranberries
1 (2-pounds/1-kilogram) bag shredded red cabbage

Dressing

full 1/3 cup Gefen Mayonnaise (I used light)
2 tablespoons Heaven & Earth Date Syrup or other sugar-free date syrup
2 tablespoons brown sugar
2 and 1/2 tablespoons lemon juice
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1/2 cup water
1/2 cup Glicks Applesauce or other sugar-free applesauce
1/2 teaspoon (or to taste) salt

Garnish

4 ounces (110 grams) Ta’amti Feta Cheese, grated
crispy fried onions (I used Paskesz)
roasted sunflower seeds (optional)

Directions

Spray a large frying pan with cooking spray and heat olive oil. Add peppers and sauté for 10 minutes or until lightly softened.
Add dried cranberries and continue sautéing, stirring occasionally, for 10 more minutes. Remove from heat and cool.

Mix all ingredients together in a medium-sized bowl, preferably with an immersion blender.

Place cabbage in a large bowl. Add peppers and dried cranberries and mix together gently.
Add dressing and stir to coat.
Sprinkle feta cheese over the top. Garnish with crispy fried onions and/or roasted sunflower seeds.

Notes:

The applesauce makes the dressing very creamy. You can sub water if you wish, which makes the dressing thinner. Either way, the dressing keeps for at least a week in the fridge.

Variations:

Alternately, mix cabbage with dressing. Turn into a pretty salad bowl or deep platter. Make rows on top of sautéed peppers, feta cheese, and crispy fried onions. Scatter a few sunflower seeds over all, if desired.

Description:

Photography: Moishe Wulliger

Food Styling: Renee Muller

Feta-Topped Purple Cabbage Salad

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Salad

Glicks Cooking Spray
2 tablespoons olive oil
2 red peppers, diced
2 yellow peppers, diced
1 light green pepper, diced
2 generous handfuls sugar-free dried cranberries
1 (2-pounds/1-kilogram) bag shredded red cabbage

Dressing

full 1/3 cup Gefen Mayonnaise (I used light)
2 tablespoons Heaven & Earth Date Syrup or other sugar-free date syrup
2 tablespoons brown sugar
2 and 1/2 tablespoons lemon juice
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1/2 cup water
1/2 cup Glicks Applesauce or other sugar-free applesauce
1/2 teaspoon (or to taste) salt

Garnish

4 ounces (110 grams) Ta’amti Feta Cheese, grated
crispy fried onions (I used Paskesz)
roasted sunflower seeds (optional)

Directions

Step 1 - Prepare the Peppers

Spray a large frying pan with cooking spray and heat olive oil. Add peppers and sauté for 10 minutes or until lightly softened.
Add dried cranberries and continue sautéing, stirring occasionally, for 10 more minutes. Remove from heat and cool.

Step 2 - Prepare the Dressing

Mix all ingredients together in a medium-sized bowl, preferably with an immersion blender.

Step 3 - To Serve

Place cabbage in a large bowl. Add peppers and dried cranberries and mix together gently.
Add dressing and stir to coat.
Sprinkle feta cheese over the top. Garnish with crispy fried onions and/or roasted sunflower seeds.

Step 4 - Credits

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2 Comments

Esther • 2 months ago

This is absolutely delicious! My husband went for triples or more. I halved the recipe but used the same amount of feta. So much flavor! Gorgeous combination.

Miriam • 4 years ago

Can I saute the peppers in advance and refrigerate them? (thinking this would be a good salad for shalosh seudos).

Raquel Malul Kosher.com Team • 4 years ago

Reply to Miriam

Yes!

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Feta-Topped Purple Cabbage Salad

Directions

Prepare the Peppers

Prepare the Dressing

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