Recipe by Efrat Libfroind

Julienned Salad

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Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Sesame

A bright salad with fresh crunchy vegetables and an easy vinaigrette. Omit sesame seeds for serving on Passover.

Ingredients

Salad

  • 2 carrots, julienned

  • 3 peppers, in various colors, very thinly sliced

  • 1/2 head white cabbage, shredded

  • 1/2 head red cabbage, shredded

  • 1 red onion, very thinly sliced

  • 1 large kohlrabi, peeled and julienned

  • 1 medium beet, peeled and julienned

  • 1 bunch scallions, cut into 1/2-inch diagonal slices

Vinaigrette

  • 1/2 cup sugar

  • 1/4 cup water

  • 1/4 cup oil

  • 3/4 cup vinegar (use gluten-free if needed)

Garnish

  • 2 tablespoons black sesame seeds

Directions

Prepare the Salad

1.

Combine all vegetables in a large bowl. (See note.)

2.

Prepare the vinaigrette. Whisk together all ingredients. Pour over vegetables and mix well.

3.

This salad can be refrigerated for up to four days. Garnish with black sesame seeds before serving.

Tips:

I recommend adding the beets just before serving, since they tend to color the salad pink. Don’t omit them!
Julienned Salad

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