Two-Tone Cabbage Salad

We were away last Shabbos and we enjoyed this delicious and visually appealing salad at the Shabbos seuda, served by our gracious hostess.  It was so good, I even unabashedly asked for the leftovers to go when we left on Motzei Shabbos (okay, admittedly it was a little embarrassing that I asked… but that’s how yummy this salad is.  And that’s the truth!).

Noting (and confirming with our hostess) what was in the salad and the dressing, it was easy to recreate at home, and tailor the dressing to meet my requirements: healthy, tasty, low fat and low in added sugar.

I served it this week with dinner, alongside veggie burgers and my “Pasta (Spaghetti Squash) Primavera” –

This salad is a deliciously addictive complement to any meal.  Bonus: it takes about 5 minutes to throw together.  Be careful when you serve it; your guests may just ask to take any leftovers home!

Two-Tone Cabbage Salad

In a large mix, combine:

1 bag (10 oz.) shredded purple cabbage

Half of a 16 oz. bag of green cabbage (use about 8-10 oz of green cabbage)

2 scallions, chopped (use both the whites and greens of the scallions)

A couple of handfuls of pepitas (pumpkin seeds)

A couple of handfuls of honey slivered almonds

Combine all together and season the cabbage mixture with salt and black pepper to taste.

In a measuring cup, cruet, or small bowl, prepare the dressing.  Combine:

1/4 c. light tasting olive oil, 3 Tbsp. orange juice, 1/4 c. vinegar, 2 Tbsp. honey.  Mix all together and pour over the salad, tossing well to combine.

Optional: Sprinkle the top of the salad with sesame seeds, as our hostess did.  I did not bother with this step (mostly because I didn’t have sesame seeds in the house!).  The salad is delicious either way. 

Transfer to a pretty bowl which complements the salad, serve and enjoy!

Don’t forget these other awesome cabbage salads:

Happy cooking, b’tay’avon and enjoy!


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