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Submitted by Yitzie Ziet
Based on Southern-style slaw, this recipe adds more flavor and crunch. Don’t let the light colors fool you, this salad pops with flavor, combining the earthiness, heat, sweetness, and acidity in perfect harmony. Equally comfortable at barbeques and the Shabbos table alike, enhancing dishes from across the spectrum, this slaw never disappoints.
1 16-oz bag of shredded cabbage
1 medium kohlrabi, julienned or cut into matchsticks
2 stalks celery, thinly sliced
2 medium jalapenos, sliced (remove the seeds for less heat)
1/2 apple, finely diced or cut into matchsticks
4 sprigs dill, torn up
1/2 cup mayo
1/4 cup apple cider vinegar
3 Tbsp sugar
1 tsp kosher salt
1/2 tsp celery seed
Mix the vegetables in a large bowl.
In a separate bowl mix the dressing ingredients.
Combine with salad and mix well.
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