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Parve
Easy
8 Servings
Allergens 
10 Minutes
Diets
I know this is a funny name for a salad. But that’s what I was thinking when I was mixing this one together. The bright greens and purples…it was just a beauty. This is definitely a different and refreshing option for a change and it’s an especially bright addition to the Shabbos lunch table. Do you want to make this dressing lighter? Almond butter already takes the place of most of the oil in the dressing, but you can also use PB2 powder. The flavor will be slightly different but it will still work. Note: This is a huge salad. It will fill a nice, big bowl.
7 ounces shredded red cabbage
12 ounces shelled edamame, microwaved for 3-4 minutes
3 cups kale, chopped small
3 carrots, peeled and julienned
3/4 cup sliced almonds
1/4 cup Gefen Sesame Seeds
1/2 cup tricolor quinoa, prepared according to package instructions
3 scallions, diced
3 tablespoons Gefen Almond Butter
2 tablespoons Glicks Soy Sauce (use a wheat-free version for gluten-free)
2 tablespoons Gefen Honey or agave
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cubes Dorot Gardens Frozen Basil
1 teaspoon salt
In a bowl, combine all salad ingredients.
In a small bowl, whisk together dressing ingredients (the almond butter might give you a little challenge; some brands are runnier than others).
Before serving, toss to combine.
Photo by Chana Rivky Klein
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