Layered Salad with Silan Almond Dressing

5

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• Cooking and Prep: 10 m
• Serves: 8
• Contains:

Start Cooking

Prepare the Salad

Salad serves 8, dressing yields scant 2/3 cup.

1. Place all dressing ingredients in a medium-sized bowl and blend with a hand blender (cover bowl partially with a plastic bag so it won’t spray all over). Don’t allow the mixture to become a mush; it should remain piece-y. Alternatively, pulse for just a few seconds in the food processor, taking care that it blends quickly together, but still has pieces.

2. Layer the salad ingredients in a large bowl, drizzling the dressing after the cabbage and on top of the tomatoes so it’ll be evenly distributed.

Note:

This salad can easily be customized to suit your preferences. Do not use watery veggies such as cucumbers, celery, or mushrooms for this salad.

Tip:

When I doubled this dressing, which I advise you to do, I used 1/3 cup oil and 1/3 cup water. It was still nice and creamy and just as good.

Credits

Photography: Daniel Lailah.

Food Styling: Amit Farber.