Crunchy Cabbage Salad

Here is another appetizing salad, perfect for your Yom Tov or Shabos table.  It’s easy to put together, lovely to serve, and delicious to eat!  It goes well with both dairy and meat meals, and is perfect for a Shabos lunch or seuda shlishis spread.

Crunchy Cabbage Salad

In a large bowl, mix together:
1 bag coleslaw mix; 2 stalks celery, diced; 1 large red bell pepper, seeded and diced; 2 scallions, finely chopped; a handful or two of craisins (to your liking); two handfuls of slivered honey glazed almonds.

Prepare the dressing: 2/3 c. mayonnaise, ¼ c. white vinegar, ¼ c. honey, 2 Tbsp. sugar, ½ tsp. salt, 1 cube frozen parsley, 2 Tbsp. Dijon mustard, black pepper, 2 Tbsp. oil.

Please note that it’s a good idea – practically and halachikly – to prepare the salad and dressing before Shabos and store them separately in the fridge until you wish to serve the salad.
Dress the salad about a half hour before serving.
B’tay’avon!

Note: For those who are interested in a healthier version of sweetened dried cranberries, there is a company called “Made in Nature” that makes organic, no sugar added, dried and unsulfured fruits.  You can get larger bags in Costco (OU Certified), but I have seen them sold in the local supermarkets as well.  I like the “Nature’s Power Pack – Antioxidant Fusion” variety (it’s nut free) instead of sweetened dried cranberries.  It is a mix of dried cranberries, cherries, blueberries, goji berries, raisins and pepita seeds.  It adds nice variety to the salad, but basically looks like regular dried cranberries.

Kol tuv – May we only, always share besuros tovos.

print
1 Comment
  • devorah
    Posted at 22:55h, 29 March Reply

    Michal,
    Thank you for posting…this salad is extraordinary! I don’t consider myself a serious foodie, but I have been thinking about making this since having it by you…thx!!

Post A Comment