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Parve
Easy
10 Servings
Allergens 
15 Minutes
Diets
I tested this recipe in a public forum at my niece’s sheva brachos before Purim. I set up a salad bar and included this (and Michal’s Zesty Sweet Potato one, which was a major hit!) and others. Everyone loved it. The dressing makes it totally addictive! I apologetically told everyone they’d have to wait a few months for the recipe. It’s a very versatile salad and complements any fish, chicken, or meat meal.
1 14-ounce (400-gram) bag shredded red cabbage
2 medium carrots, coarsely shredded
2 stalks celery, diced
3 cups mini cauliflower florets, thawed and microwaved for 3 minutes
small handful fresh parsley, chopped (don’t leave this out! It adds incredible flavor.)
honey slivered almonds, for garnish
1/3 cup Tuscanini Olive Oil, divided
1 clove garlic
1/4 cup natural maple syrup, such as Gefen
3 tablespoons Gefen Mayonnaise (low fat is fine)
juice of 1 medium lemon
1 heaping teaspoon Haddar Dijon Mustard
2 large cubes Dorot Gardens Frozen Parsley
salt, to taste
pepper, to taste
Place all salad ingredients in a large bowl in the order listed.
Place one tablespoon olive oil with the garlic clove in a small bowl. Microwave for approximately 10 seconds (this will take the bite out of the garlic).
Place in food processor with knife attachment, along with the rest of the dressing ingredients. Process until smooth. Adjust seasoning if necessary.
Pour dressing over salad about an hour before serving. Garnish with almonds.
Food and Prop Styling by Shiri Feldman. Food Prep and Styling by Chef Suzie Gornish. Photography by Felicia Perretti.
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Can you leave out the Cauliflower?
For sure! You can also sub out the cauliflower for a different crunchy vegetable: broccoli, string beans, snow peas, sprouts….