This salad is an absolute party in your mouth, with a crazy amount of different textures and flavors! Warning, though: the nut crunch is SO good — you’ll want to make extra just for noshing!
Line a baking sheet with Gefen Parchment Paper and set aside.
Place all ingredients into a frying pan on to medium heat. Cook, stirring often, for five to eight minutes, until sugar is fully melted and coating the nuts. (Watch carefully toward the end to ensure it doesn’t burn.)
Spread nuts on prepared baking sheet, trying to form as thin of a layer as possible. Set aside to cool fully. Once cooled, break or chop into small pieces. Set aside.
Place all ingredients into a small container. Shake well to combine.
About 30 minutes before serving, combine both kinds of cabbage, sliced onion, and all the fruit in a large salad bowl. Add dressing and toss to combine. Just before serving, add nut crunch and toss to distribute throughout the salad.
Notes:
If (like me) you don’t enjoy the harsh taste of raw red onion, soak the slices in boiling water for two to three minutes to mellow them out, then drain and add to the
salad.
Plan Ahead: Dressing can be made up to three days ahead of time and stored in the fridge. Shake well to combine before serving. Nut crunch can be prepared up to a week ahead of time and stored in an airtight container. Salad should be assembled fresh.
Easy
Easy
Easy
Easy
Medium
Easy
Easy
Easy
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion1 Comment
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Dried or regular apricots?
Dried apricots :)