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No Allergens specified
My friend, Goldy P., sent this salad over for the Shabbos of my son’s bar mitzvah. Everyone loved it, young and old. When the meal was finished, the only thing left was an empty bowl – and that scenario repeats itself every time I make it. In this version, I modified the dressing to make it lo-fat.
1 medium head of cabbage, shredded, or 1 bag pre-shredded
2-3 scallions (more if you’re using a large head of cabbage), cut into small pieces
3 and 1/2 ounces (100 grams) pumpkin seeds (opt. roasted) or cashews
handful of Gefen Sweetened Dried Cranberries, optional
1 and 1/2 tablespoons oil
3 tablespoons water
3 tablespoons sugar
1/3 cup distilled vinegar
salt and pepper to taste
Mix dressing ingredients in a small container and refrigerate separately.
Mix cabbage and scallions (and dried cranberries, if you’re using them) in a large bowl. Pour the dressing over salad immediately before serving, or if you prefer, do so an hour in advance to give the veggies a chance to absorb the dressing more fully. The pumpkin seeds can be mixed into the salad or used as a garnish; they will have a crunchier texture when left on top. (Some people may prefer more dressing; feel free to increase amounts proportionately.)
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