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I always like to serve a slaw because it doesn’t get soggy, so it can be prepped ahead. This one has beautiful colors as well as great flavor.
8 ounce (225 grams) red cabbage
8 ounce (225 grams) green cabbage
1 red pepper, sliced thinly
1 cup shredded carrots
1 bunch scallions, thinly sliced
1/2 cup pecans
1/4 cup apple cider vinegar
2/3 cup Bartenura Olive Oil
3 tablespoons Gefen Maple Syrup
2 teaspoons Haddar Dijon Mustard
salt, to taste
pepper, to taste
Put all salad ingredients in a bowl.
Combine dressing ingredients and add to the salad. Mix well.
Photography: Nechama Laitman
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