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There’s nothing better than a delicious, crunchy slaw at the Yom Tov meal. Step aside, coleslaw — there is a new fave in town. I added fennel because I love it, but feel free to swap with any other crunchy vegetables.
Green Goddess has been trending lately and for a good reason. This delicious and unique dressing will become a household staple.
1 16-ounce (450-gram) bag shredded green cabbage
1 small fennel bulb, cut in half and thinly sliced
1 small kohlrabi, cut into thin matchsticks
1 cup sugar snap peas, cut into small pieces
1 bunch scallions, sliced
1/2–3/4 cup Green Goddess Dressing (recipe below)
1/4 cup roasted pumpkin seeds
1/4 cup roasted sunflower seeds
1 cup fresh spinach leaves
6 cubes Dorot Gardens Frozen Basil (or 1/4 cup fresh basil)
1 bunch scallions, cut in three
1/4 cup Tuscanini Lemon Juice
1/4 cup nutritional yeast
heaping 1/4 cup unsalted cashews
4 cloves garlic or 4 cubes Gefen Frozen Garlic
1/2 teaspoon pepper
2 teaspoons Haddar Kosher Salt
3/4 cup Tuscanini Olive Oil
Place all ingredients except olive oil in a food processor. Blend on low, slowly drizzling in the oil. Once smooth, raise to high speed and blend for an additional minute.
Transfer to a two-pound (910-gram) airtight container and store in the fridge for up to one week.
Cover well and store in an airtight container in the fridge for up to one week.
Place all the ingredients except seeds in a large bowl. Mix well.
Transfer to a serving bowl and top with the seeds. Serve and enjoy!
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