Tuesday, October 6, 2009

Sukkot Salads, Part III

My sister created this fantastic appetizer when faced with the challenge of using up the leftovers of the biggest cabbage known to creation, which I picked up at the Teaneck Farmers Market last week, to make stuffed cabbage.

After the cabbages were stuffed, there were still the remains of a larger than normal cabbage. The cabbage was fresh and tangy and Jacq not only made something with it, she made something simple and wonderful. There wasn't any left at the end of the day!

1 fresh normal sized green cabbage, chopped lengthwise and then into bite size slaw slivers.
1 cup Craisins (OU-Pareve)
1 cup sliced almonds, lightly toasted

1/3 cup mayonnaise (I use Hellmann's with Extra Virgin Olive Oil)
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)

Visit the following links for Sukkot Salads II and Sukkot Salads I.

No comments:

Post a Comment