Tri-Colored Slaw

Recipe By Elky Friedman

Cook & Prep: 10 m
Serving: 6
Contains:

Preference: Parve
Difficulty: Easy
Occasion: Shabbat
Diet: Vegetarian , Pescetarian , Gluten Free , Low Carb
Source: Whisk by Ami Magazine

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.

Ingredients (9)

Salad

6 Persian cucumbers
8 medium radishes
1 large carrot, peeled

Dressing

1/4 cup Gefen Olive Oil

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Gefen Extra-Virgin Olive Oil
1/4 cup vinegar (use gluten-free vinegar, if needed)
1 teaspoon lemon juice
1/4 cup sugar, or sugar substitute
1/2 teaspoon salt
1/4 cup toasted slivered almonds

Start Cooking

Prepare the Slaw

Using the shredding tool on your food processor, shred the cucumbers, radishes, and carrot.
In a small bowl, whisk together olive oil, vinegar, lemon juice, sugar, and salt.
Pour the dressing over slaw before serving and toss to coat. Top with slivered almonds.

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