I have never been a lover of coleslaw even though I love cabbage...probably because I don’t like the sweet mayonnaise- based dressing. But how about a non-mayo slaw with more crunchy veggies, like Persian cucumbers and radishes, added in? This salad calls attention to itself immediately just because of its lovely colors. Then take one crunchy bite...and you’ll want to make it a regular addition to your Shabbos or Yom Tov table.
Tri-Colored Slaw
Recipe By Elky Friedman
- Cook & Prep: 10 m
- Serving: 6
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Contains:
Ingredients (9)
Salad
Dressing
Start Cooking
Prepare the Slaw
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Using the shredding tool on your food processor, shred the cucumbers, radishes, and carrot.
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In a small bowl, whisk together olive oil, vinegar, lemon juice, sugar, and salt.
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Pour the dressing over slaw before serving and toss to coat. Top with slivered almonds.
