Please enter the email you’re using for this account.
This salad is really simple but so addictive. It comes together in minutes and delivers on everything from texture to flavor to an incredibly bright purple color! The crunchy cabbage and deeply roasted onion combo just hits the spot every single time.
4 large red onions, cubed
1 tablespoon Gefen Olive Oil
2 tablespoons Tuscanini Balsamic Vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon granulated garlic
1/4 teaspoon pepper
3–4 cups shredded red cabbage
2 tablespoons diced scallions, the green part (optional)
2 tablespoons toasted slivered almonds
2 tablespoons Tonnelli Avocado Oil
1 tablespoon Tuscanini Balsamic Vinegar
1 tablespoon silan, such as Beleaves Date Syrup
1 and 1/2 teaspoons lemon juice
1/2 teaspoon yellow mustard
salt, to taste
pepper, to taste
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
Place onions on a baking sheet with oil, vinegar, and spices. Roast for 30–40 minutes, until the edges start to get slightly blackened.
To prepare the dressing, mix all ingredients; set aside.
Transfer onions from the baking sheet to a bowl. Add the cabbage, scallions, if desired, and some or all of the dressing. Mix. Top with slivered almonds and enjoy!
Prop Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui and Shaindy Sturman
How Would You
Rate this recipe?
Fast answers grounded in site content.
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation