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Parve
Easy
6 Servings
Allergens 
No Allergens specified
A hearty cabbage salad with roasted cabbage, fresh vegetables, wild rice, and crunchy corn chips, tossed in a tangy lemon-silan dressing.
3 cups shredded green cabbage
2 tablespoons neutral oil
1 teaspoon Haddar Kosher Salt
2 cups shredded red cabbage
1 cup shredded carrots
3 Persian cucumbers, cut in half-moons
1 jalapeño, deseeded and finely diced
1 cup fresh herbs, roughly chopped (I used dill and parsley)
1 cup wild rice, cooked according to package instructions
1 cup Original Corn Chips, slightly crushed
1/2 cup Tuscanini Olive Oil
1/4 cup freshly squeezed lemon juice
4 cubes Gefen Frozen Garlic
2 tablespoons silan (date syrup, such as Beleaves)
1 tablespoon nutritional yeast
2 teaspoons Haddar Kosher Salt
1 teaspoon garlic powder
pinch black pepper
Place all the ingredients into a one-pound (450-gram) container and mix well until combined.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the green cabbage, oil, and kosher salt into a 9×13-inch (23×33-centimeter) pan and mix well. Place the pan in the oven and bake, uncovered, for 45 minutes, stirring once halfway through baking time.
Meanwhile, place the red cabbage, carrots, cucumbers, jalapeño, herbs, and rice in a large bowl.
Once the cabbage is ready, add it directly to the bowl. Pour three-quarters of the dressing over the salad and mix well to combine.
Transfer the salad to a serving dish. Top with corn chips and remaining dressing. Serve and enjoy.
Photography by Menachem Goodman
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