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There’s nothing better than a delicious, crunchy slaw at the Yom Tov meal. Step aside, coleslaw — there is a new fave in town. I added fennel because I love it, but feel free to swap with any other crunchy vegetables. Green Goddess has been trending lately and for a good reason. This delicious and unique dressing will become a household staple.
1 16-ounce (450-gram) bag shredded green cabbage
1 small fennel bulb, cut in half and thinly sliced
1 small kohlrabi, cut into thin matchsticks
1 cup sugar snap peas, cut into small pieces
1 bunch scallions, sliced
1/2–3/4 cup Green Goddess Dressing (recipe below)
1/4 cup roasted pumpkin seeds
1/4 cup roasted sunflower seeds
1 cup fresh spinach leaves
6 cubes Dorot Gardens Frozen Basil (or 1/4 cup fresh basil)
1 bunch scallions, cut in three
1/4 cup Tuscanini Lemon Juice
1/4 cup nutritional yeast
heaping 1/4 cup unsalted cashews
4 cloves garlic or 4 cubes Gefen Frozen Garlic
1/2 teaspoon pepper
2 teaspoons Haddar Kosher Salt
3/4 cup Tuscanini Olive Oil
Place all ingredients except olive oil in a food processor. Blend on low, slowly drizzling in the oil. Once smooth, raise to high speed and blend for an additional minute.
Transfer to a two-pound (910-gram) airtight container and store in the fridge for up to one week.
Place all the ingredients except seeds in a large bowl. Mix well.
Transfer to a serving bowl and top with the seeds. Serve and enjoy!
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