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Dairy
Easy
20 Servings
Allergens 
45 Minutes
Diets
I like combining fresh and cooked in a salad for optimum flavor and more interesting texture. Here purple cabbage is dressed with a light creamy dressing and topped with sautéed peppers, shredded feta cheese, and crispy fried onions. This recipe makes enough for a crowd. Feel free to adapt quantities to your needs.
2 tablespoons olive oil
2 red peppers, diced
2 yellow peppers, diced
1 light green pepper, diced
2 generous handfuls sugar-free dried cranberries
1 (2-pounds/1-kilogram) bag shredded red cabbage
full 1/3 cup Gefen Mayonnaise (I used light)
2 tablespoons Heaven & Earth Date Syrup or other sugar-free date syrup
2 tablespoons brown sugar
2 and 1/2 tablespoons lemon juice
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1/2 cup water
1/2 cup Glicks Applesauce or other sugar-free applesauce
1/2 teaspoon (or to taste) salt
4 ounces (110 grams) Ta’amti Feta Cheese, grated
crispy fried onions (I used Paskesz)
roasted sunflower seeds (optional)
Spray a large frying pan with cooking spray and heat olive oil. Add peppers and sauté for 10 minutes or until lightly softened.
Add dried cranberries and continue sautéing, stirring occasionally, for 10 more minutes. Remove from heat and cool.
Mix all ingredients together in a medium-sized bowl, preferably with an immersion blender.
Place cabbage in a large bowl. Add peppers and dried cranberries and mix together gently.
Add dressing and stir to coat.
Sprinkle feta cheese over the top. Garnish with crispy fried onions and/or roasted sunflower seeds.
Photography: Moishe Wulliger Food Styling: Renee Muller
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Can I saute the peppers in advance and refrigerate them? (thinking this would be a good salad for shalosh seudos).
Yes!