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I’m always happy to make a salad, but I’m especially excited when there’s minimal chopping involved. This fresh, crunchy combination is refreshing to both the eyes and the palate.
8 ounces (225 grams) arugula or baby kale
8 ounces (225 grams) shredded red cabbage
2 carrots, peeled into ribbons
2 scallions, chopped
1/2 cup pomegranate seeds or dried cranberries
1/2 cup roasted, salted sunflower seeds
1/4 cup Gefen Canola Oil or extra-mild olive oil
2 tablespoons Gefen Almond Butter
1 tablespoon Tuscanini Apple Cider Vinegar
2 tablespoons fresh lemon juice
1 tablespoon + 1 teaspoon Manischewitz Honey
generous 1/4 teaspoon salt
Combine all the salad ingredients in a large bowl.
Mix dressing ingredients very well (I put them into a mini food blender) until smooth and creamy. Pour over salad before serving. Toss and serve.
Styling and Photography by Sina Mizrahi
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This dressing is excellent! I made this with regular green cabbage and it was delicious.