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Recipe by Elky Friedman

Tri-Colored Slaw

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

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

Salad

  • 6 Persian cucumbers

  • 8 medium radishes

  • 1 large carrot, peeled

Dressing

  • 1/2 teaspoon salt

  • 1/4 cup toasted slivered almonds

Directions

Prepare the Slaw

1.

Using the shredding tool on your food processor, shred the cucumbers, radishes, and carrot.

2.

In a small bowl, whisk together olive oil, vinegar, lemon juice, sugar, and salt.

3.

Pour the dressing over slaw before serving and toss to coat. Top with slivered almonds.

Tri-Colored Slaw

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Rochel
Rochel
4 years ago

Delicious! Very pretty, refreshing, light and easy. I’d add quite a bit more salt, but that’s a personal preference and easy enough to adjust. Enjoy!

Raquel
Raquel
Reply to  Rochel
4 years ago

We are so happy to hear that you enjoyed this recipe!