Name: Reimagined Cabbage Salad
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 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

Reimagined Cabbage Salad

A hearty cabbage salad with roasted cabbage, fresh vegetables, wild rice, and crunchy corn chips, tossed in a tangy lemon-silan dressing.

Ingredients

Cabbage Salad

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

Dressing

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

Directions

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.

Notes:
Dressing can be stored in the refrigerator for up to four days. The salad can be made in advance and stored for two days, but the cabbage will lose its crisp texture, so I recommend assembling all the ingredients in advance and combining just before serving.

Description:
Photography by Menachem Goodman

Ingredients

Cabbage Salad

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

Dressing

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

Directions

Step 1 - Prepare the Dressing

Place all the ingredients into a one-pound (450-gram) container and mix well until combined.

Step 2 - Prepare the Salad

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.

Step 3 - To Serve

Transfer the salad to a serving dish. Top with corn chips and remaining dressing. Serve and enjoy.

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Reimagined Cabbage Salad

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