My friend, Goldy P., sent this salad over for the Shabbos of my son's bar mitzvah. Everyone loved it, young and old. When the meal was finished, the only thing left was an empty bowl - and that scenario repeats itself every time I make it. In this version, I modified the dressing to make it low-fat.
- 1 medium head of cabbage, shredded, or 1 bag pre-shredded -
- 2-3 scallions (more if you'reusing a large head of cabbage), cut into small pieces -
- 3½ oz. (100gram) pumpkin seeds (opt. roasted) or cashews -
- 1½ Tbsp oil -
- 3 Tbsp water -
- 3 Tbsp sugar -
- 1/3 cup vinegar -
- salt and pepper to taste -
- handful of Craisins, opt. -
Mix dressing ingredients in a small container and refrigerate separately. Mix cabbage and scallions (and Craisins, if you're using them) in a large bowl. Pour the dressing over salad immediately before serving, or if you prefer, do so an hour in advance to give the veggies a chance to absorb the dressing more fully. The pumpkin seeds can be mixed into the salad or used as a garnish; they will have a crunchier texture when left on top. (Some readers may prefer more dressing; feel free to increase amounts proportionately.)
TIP: I prefer buying a whole head of cabbage (of course the bug free one!) and slicing/ shredding it myself instead of buying the bags of pre-shredded cabbage. The texture and taste of the former are infinitely more pleasing.
NOTE: Cabbage, as well as other cruciferous veggies (broccoli, cauliflower, etc.), contain special phytonutrients that fight inflammation as well as cancer, especially breast cancer and colon cancer. They also contain sulphur-containing compounds:folate, calcium, iron, and vitamin K. Try to eat 3-4 servings of these a week.
This recipe was featured in Mishpacha Magazine's Family First, February 2008.