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A bright salad with fresh crunchy vegetables and an easy vinaigrette. Omit sesame seeds for serving on Passover.
2 carrots, julienned
3 peppers, in various colors, very thinly sliced
1/2 head white cabbage, shredded
1/2 head red cabbage, shredded
1 red onion, very thinly sliced
1 large kohlrabi, peeled and julienned
1 medium beet, peeled and julienned
1 bunch scallions, cut into 1/2-inch diagonal slices
1/2 cup sugar
1/4 cup water
1/4 cup oil
3/4 cup vinegar (use gluten-free if needed)
1/2 teaspoon salt
1/4 teaspoon freshly ground Gefen Black Pepper
2 tablespoons black sesame seeds
Combine all vegetables in a large bowl. (See note.)
Prepare the vinaigrette. Whisk together all ingredients. Pour over vegetables and mix well.
This salad can be refrigerated for up to four days. Garnish with black sesame seeds before serving.
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