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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.
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
3 tablespoons Heaven & Earth Date Syrup
1/4 cup freshly squeezed lemon juice or Heaven & Earth Lemon Juice
1 teaspoon grated ginger
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 chili pepper, finely chopped
salt
1/3 cup pecans
3 tablespoons Heaven & Earth Date Syrup
Heat a frying pan, and toast the pecans for one to two minutes.
Add the silan, mix for one minute, and remove from the heat when it starts to boil and thicken. Let cool, and chop.
Mix all the vegetables together in a bowl.
In a jar, mix all the dressing ingredients together. Adjust the seasoning as needed. Pour over the salad and toss.
Add candied pecans to the salad just before serving.
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