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Parve
Easy
8 Servings
Allergens 
10 Minutes
Diets
“Outstanding!” That’s the uniform comment of anyone who tasted this salad. Sugar free, different, and very flavorful. I had friends who ate the dressing plain, it’s that good. Thanks, Rachel K.
8 ounces (227 grams) shredded lettuce
1 cup shredded purple cabbage or 1 kohlrabi, peeled and grated
1/2 cup carrot sticks or curls
1/2 cup grape tomatoes, halved
handful Gefen Sweetened Dried Cranberries, golden raisins, or dried cherries
candied pecans
sweet potato chips, croutons, or chow mein noodles, for garnish
1/4 cup slivered almonds, chopped
1/3 cup oil
2 tablespoons Glicks Soy Sauce
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
2 tablespoons Heaven & Earth Date Syrup
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.
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.
Salad serves 8, dressing yields scant 2/3 cup.
Photography: Daniel Lailah. Food Styling: Amit Farber.
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