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Parve
Easy
40 Minutes
Diets 
This vibrant display of veggies, combined with a unique dressing, is pleasing to the eye as well as the palate. The dressing is modified so it’s not overwhelming, and the ingredients combine beautifully. Simply outstanding!
1/2 white cabbage, thinly sliced
1/2 red cabbage, thinly sliced
1–2 carrots, julienned or peeled into curls
2 scallions, sliced
1/2 red pepper, cut into strips
1/2 yellow pepper, cut into strips
1–2 Persian cucumbers, scrubbed and diced
1/3 8-ounce (225-gram) basket sprouts
1–2 mangos, peeled and diced (optional, but recommended)
1/3 cup Gefen Natural Peanut Butter
3 tablespoons water (or apple juice)
2 and 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons Tuscanini Apple Cider Vinegar
2 tablespoons honey
1 and 1/2 teaspoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
1 cube Gefen Frozen Garlic
1 and 1/2 tablespoons Gefen Sesame Oil
salt, to taste
pepper, to taste
roasted cashews or peanuts, chopped, for garnish
Lay all veggies on a large platter, one by one. I like to follow the ROYGBIV color rule (I know, there are no blue veggies!) to make the veggies look most attractive. Sprinkle with diced mango, if using.
Mix all dressing ingredients together in a medium-sized bowl. Taste and adjust seasoning, if necessary. Drizzle dressing over the entire platter or serve on the side. Garnish with cashews or peanuts.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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how much in advance can i make the dressing?
Hi Rayzee,
You can probably make this about 3 days in advance. Make sure to give it a good shake before serving!
-Chana Tzirel from Kosher.com