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The smoky beef fry crumbles in this salad elevates the humble slaw to something unique and truly addictive! What a great accompaniment to all your Yom Tov mains.
12 ounces (340 grams) beef fry, diced
3 and 1/2 cups shredded green cabbage
3 and 1/2 cups shredded red cabbage
2 cups shredded carrots
6 scallions, sliced
4 tablespoons fresh dill
1/2 cup Gefen Dried Cranberries
1/2 cup cider vinegar
1/3 cup Gefen Canola Oil
1/2 cup sugar
1 teaspoon celery seed
2 teaspoons Haddar Dijon Mustard
5 tablespoons Gefen Mayonnaise
1/2 teaspoon salt
1/8 teaspoon black pepper
Place diced beef fry into a large frying pan. Cook over low heat for about five minutes, or until some of the fat has melted and greased the pan. Raise to medium heat and cook, stirring frequently, for about 20–25 minutes or until beef fry crisps up. Remove pan from heat and place beef fry into a small dish or aluminum pan, straining out all of the grease through a fine-meshed strainer.
While beef fry is cooking, whisk together dressing ingredients until smooth. In a large bowl, combine cabbage, carrots, scallions, dill, and dried cranberries.
Once the crumbles are ready, dress the salad and toss gently to coat. Top with beef fry crumbles and serve.
Food and Prop Styling by Goldie Stern
Photography by Felicia Perretti
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