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Recipe by Yehudis Mann

Sunflower Crunch Salad

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Meat Meat
Easy Easy
6 Servings
Allergens

Contains

- Egg
1 Hour
Diets

This is the salad that you need for your Purim seudah buffet. It’s extremely easy to prepare (no vegetable chopping needed) and a definite crowd pleaser. Best of all, this salad gets prepped in advance so the flavors can marinate.

Ingredients

Salad

  • 2 cups green cabbage

  • 2 cups red cabbage

  • 2 cups shredded carrots

  • 2 cups baby kale (or greens of your choice)

  • 1 cup cubed deli meat

Dressing

Directions

1.

Toss cabbage, carrots, greens, and deli meat in a large bowl. Season with salt and pepper.

2.

Combine dressing ingredients in a jar and pour over salad. Cover and refrigerate for at least half an hour before serving.

3.

Top with craisins and sunflower seeds immediately before serving.

Credits

Photography by Chay Berger. Styling by Faigy Cohen.

Sunflower Crunch Salad

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