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Recipe by Brynie Greisman

Feta-Topped Purple Cabbage Salad

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Dairy Dairy
Easy Easy
20 Servings
Allergens

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

  • light green pepper, diced

  • 2 generous handfuls sugar-free dried cranberries

  • 1 (2-pounds/1-kilogram) bag shredded red cabbage

Dressing

  • 1/2 cup water

  • 1/2 cup Glicks Applesauce or other sugar-free applesauce

  • 1/2 teaspoon (or to taste) salt

Garnish

  • roasted sunflower seeds (optional)

Directions

Prepare the Peppers

1.

Spray a large frying pan with cooking spray and heat olive oil. Add peppers and sauté for 10 minutes or until lightly softened.

2.

Add dried cranberries and continue sautéing, stirring occasionally, for 10 more minutes. Remove from heat and cool.

Prepare the Dressing

1.

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

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.

To Serve

1.

Place cabbage in a large bowl. Add peppers and dried cranberries and mix together gently.

2.

Add dressing and stir to coat.

3.

Sprinkle feta cheese over the top. Garnish with crispy fried onions and/or roasted sunflower seeds.

Credits

Photography: Moishe Wulliger Food Styling: Renee Muller

Feta-Topped Purple Cabbage Salad

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Miriam
Miriam
2 years ago

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

Raquel
Raquel
Reply to  Miriam
2 years ago

Yes!