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Recipe by Chanie Nayman

Red Cabbage Salad

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Red Cabbage Salad
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts
20 Minutes
Diets
- Vegan - Gluten Free - Low Fat - Low Carb - Vegetarian - Pescatarian

I will never say no to a sweet red cabbage salad with fruit in it. But hey, it’s guilt free — almost!

Ingredients

Salad

  • 1 16-ounce (454 grams) bag shredded red cabbage

  • 2 nectarines, chopped

  • 2 handfuls sugar snap peas, chopped coarsley

  • lots of candied slivered almonds (1/2 cup), for garnish

Dressing

  • 1/4 cup oil

  • 1 and 1/2 tablespoons Kedem Red Wine Vinegar

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon sugar

  • 1/2 teaspoon salt

  • 1/8 teaspoon black pepper

Directions

Prepare Salad

1.

Combine dressing ingredients and mix well.

2.

Arrange salad ingredients in a large bowl.

3.

Top with dressing and slivered almonds.

Tips:

Cut the nectarines into matchstick size for a pretty effect.

Credits

Photography: Daniel Lailah Styling: Amit Farber

Recipe tags

cabbage Chanie Nayman colorful fresh fruit low carb low-fat
Red Cabbage Salad

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shifra
shifra
2 years ago

How far in advance can you make this? What’s the best way to save the leftovers – in an airtight container, or loosely covered in foil?

0
Raquel
Raquel
Reply to  shifra
2 years ago

You should be able to make the salad 2-3 days in advance, however I would recommend dressing it the day of. I would save in an airtight container.

0
wpdiscuz   wpDiscuz

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