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Tangy, light, and refreshing. This salad pairs well with all fish and meat dishes. It’s cinch to put together, and I love that it’s sugar free and chock full of ingredients that are good for you.
1 medium cabbage, thinly sliced, or a 1-lb. (454-g.) bag shredded cabbage
1/2 a package of parsley, chopped (I use stems too)
4 scallions, sliced (green and white part)
salt, to taste
pepper, to taste
1/4 teaspoon Gefen Garlic Powder
2 and 1/2 – 3 tablespoons fresh lemon juice
1 and 1/2 tablespoons Bartenura Olive Oil
Combine salad ingredients in a large bowl.
Mix all dressing ingredients in a small container. Shake well.
Pour over salad right before serving. Toss all together.
Photography: Hudi Greenberger. Styling: Renee Muller.
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Yummy classic cabbage salad This is fresh and crisp and a classic I’m so happy to now have in my arsenal.
Arsenal…. cooking is sometimes like a battle. I think maybe more getting my kids to eat anything…