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Recipe by Kosher.com Staff

Root Salad in Silan-Ginger-Lemon-Garlic Dressing

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

It’s hard to ignore such a colorful and flavorful salad. Remember to dress it right before serving, so the vegetables and pecans remain crispy.

Ingredients

Salad

  • 1/2 red cabbage, sliced into strips

  • 2 carrots, thinly sliced

  • 2 kohlrabi, thinly sliced

  • 3 green onions, finely chopped

  • 1/2 container bean sprouts

  • 1/2 container sunflower sprouts

Dressing

  • 1/2 chili pepper, finely chopped

  • salt

Topping

Directions

For the Candied Pecans

1.

Heat a frying pan, and toast the pecans for one to two minutes.

2.

Add the silan, mix for one minute, and remove from the heat when it starts to boil and thicken. Let cool, and chop.

For the Salad

1.

Mix all the vegetables together in a bowl.

2.

In a jar, mix all the dressing ingredients together. Adjust the seasoning as needed. Pour over the salad and toss.

3.

Add candied pecans to the salad just before serving.

Root Salad in Silan-Ginger-Lemon-Garlic Dressing

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