Full of Green Salad

5

(2)

• 

• Cooking and Prep: 05 m
• Serves: 8
• No Allergens

Start Cooking

Prepare the Salad

1. Combine salad ingredients in a large bowl. 

2. Mix all dressing ingredients in a small container. Shake well. 

3. Pour over salad right before serving. Toss all together.

Note:

You can prepare the parsley and scallions the day before and bag them separately in the fridge. Also, if you’re using shredded cabbage, it’s a good idea to rinse and dry it before using, to remove the processed taste it has.

Variation:

I first tasted this salad with fresh dill and it was also good. My family preferred the parsley version. I once threw in a handful of pomegranate arils I had in the fridge. They added gorgeous color, delicious flavor, and really nice texture too.

Credits

Photography: Hudi Greenberger.

Styling: Renee Muller.