Recipe by Brynie Greisman

Full of Green Salad

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Full of Green Salad
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

5 Minutes
Diets
- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Fat - Low Carb - No Refined Sugar - Paleo

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.

Ingredients

Salad

  • 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)

Dressing

Directions

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.

Notes:

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.

Recipe tags

allergy-friendly cabbage cabbage salad fresh herbs Pesach simple
Full of Green Salad

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Sharon Gross
Sharon Gross
4 months ago

what can replace the scallions?

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Raquel Malul
Raquel Malul
Admin
Reply to  Sharon Gross
4 months ago

You can use shallots or just omit

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Schwartz Renee
Schwartz Renee
7 years ago

Yummy classic cabbage salad This is fresh and crisp and a classic I’m so happy to now have in my arsenal.

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Chaia Frishman
Chaia Frishman
Reply to  Schwartz Renee
7 years ago

Arsenal…. cooking is sometimes like a battle. I think maybe more getting my kids to eat anything…

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