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Tart pomegranate, earthy carrots, and crunchy cabbage comes together to enhance the kale, finished off with a sweet and creamy dressing.
Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.
6–8 cups kale
about 4 carrots, julienned or shredded
1/2 – 1 bag cabbage
1 cup pomegranate seeds
1/2 cup dates, or 5-6 dates, diced
1/4 cup Mighty Sesame Tahini
1/3 cup water
salt, to taste
2 tablespoons Gefen Honey
juice of 1 lemon
Shred cleaned kale.
Prepare dressing, and massage two tablespoons into the kale.
Julienne or shred cabbage and add dates and pomegranates.
Toss with dressing.
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