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As a busy working mom, fitness instructor and wellness coach, I understand the need to prepare mishloach manot that are healthy, can be made days in advance, and within a tight budget (and timeframe!). This hardy cabbage salad with peppers and radishes checks all the boxes.
2 (16-ounce) bags of coleslaw mix (shredded cabbage and carrots)
1/2 cup finely diced red onions or shallots
5 to 6 large red radishes, sliced thin
1 red pepper, sliced thin
1 yellow pepper, sliced thin
1 cup chopped fresh dill
1 teaspoon Haddar Kosher Salt
2 tablespoons Haddar Dijon Mustard
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/4 cup Kedem Red Wine Vinegar
1/3 cup Tonnelli Avocado Oil (can swap for EVOO)
1/2 teaspoon sumac (for color and enhanced flavor)
toasted sliced almonds or crushed pistachios
Mix up the salad ingredients in a large bowl and add the dressing.
Top each personal salad with toasted sliced almonds or crushed pistachios.
Photo by Sara Goldstein
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