Cabbage Salad
Look what happened to coleslaw! Well, why not? A slaw being nothing more than shredded cabbage as the first building block—have fun adding all the good stuff, with minimal effort on your part, thanks to the food processor. I can’t tell you enough how good and good-for-you green apples are in salads and side dishes! You want this salad to be pale green and white, so nothing brightly colored such as carrots or red peppers or radishes!
As the salad contains crunchy produce, you can prepare this salad a few days in advance and serve in place of coleslaw. If you like your vegetables crunchy, prepare dressing up to a week before ready to serve. Chop salad ingredients up to two days before ready to serve.
- Duration
- Prep Time
- 6-8Servings
Ingredients
- 1 small head cabbage or nappa, shredded thin
- 4 ribs celery, peeled and grated
- 1 seedless cucumber, coarsely grated
- 2 granny smith apples, unpeeled, cored, and coarsely grated
- 1 bunch scallions, sliced very thin
- 1 bunch dill, minced
Dressing
- ½ cup olive oil
- ¼ cup unfiltered apple cider vinegar
- 2 tablespoons prepared white horseradish, or 2 tablespoons wasabi, diluted in a little cold water
- Salt and white pepper to taste
- 2 tablespoons sugar
Preparation
1. Place all the vegetables in a mixing bowl. Mix the dressing ingredients thoroughly and pour over the mixture.
2. Toss gently so as not to extract moisture.
3. Store refrigerated in glass jars. Serve at room temperature.
Variations: Throw in some grated daikon, or some sliced endive or fennel. Or throw in some diced orange or grapefruit slices.
Recipe published in JOY of KOSHER with Jamie Geller magazine Fall 2012. Subscribe Now.
