I was in a taxi on the way home from a wedding with my friend Rachel K. When we were almost at our destination, she told me about an incredible salad recipe she had. Neither of us had a pen nor a paper, so we asked the elderly driver if he did. He tore off a tiny piece of paper. I very quickly wrote the recipe down (my mother says my handwriting is so clear, she even understands my shorthand although she never learned it!). I tried it that Shabbos, and it was an immediate hit. So even though my editor told me not to include a salad (we have so many of them!) I did anyway, because you too will agree that this is a sure keeper.
- cabbage - 1 whole medium cut into strips, or bag shredded cabbage
- cranberries - 1 handful dried
- red onion - 1/2 diced
- candied pecans - 10 crushed
- persimmons - 3 peeled and cubed
- scallions - 3 green part only,sliced
- brown sugar - 5 Tbsp
- mustard - 2 Tbsp
- oil - 1/3 cup
- vinegar - 1/3 cup
- salt - and pepper, to taste
Mix together all salad ingredients in a bowl and set aside. Combine dressing ingredients in a small jar. Shake well and pour over salad just before serving. Dressing can be made a few days in advance.
Cutting up a head of cabbage yourself, as opposed to using a bag of shredded cabbage, gives you a crunchier salad. To make this recipe low-fat, use just 1 Tbsp oil and 3 Tbsp water in the dressing.
You can sprinkle the chopped pecans on top of the salad instead of mixing them in, so they don’t get soggy. You can also sub fresh peaches, apricots, or loquats (shesek) for the persimmons.
This recipe originally appeared in Mishpacha Magazine.