This Crunchy Red Cabbage Salad, contributed by English friends of Giora Shimoni who moved to Israel, is tasty, healthy, and easy to prepare. The hummus sticks, dried cranberries and cashews are all optional additions, as the salad is good even without these treats.
Miri's Recipe Testing Notes and Tips:
The dressing in the original recipe did not specify vinegar type, but apple cider vinegar produced tasty results.
The original dressing recipe included 1/2 cup vinegar, 1/2 cup sugar, 1/4 cup oil, and 1/4 cup soy sauce. I found these proportions made for a very sweet dressing that was high in sodium. I adjusted the proportions below to give the salad a healthier nutrition profile, and to let the flavors of the cabbage, scallions, and cranberries shine through.
The recipe calls for chopping the cabbage, but you can also shred it with a food processor or large chef's knife if you prefer a slaw-style salad.
- 1 medium red cabbage (outer leaves removed, trimmed and coarsely chopped)
- 5 scallions (trimmed and sliced)
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 cup neutral oil (such as canola or grapeseed)
- 2 tablespoons soy sauce (reduced-sodium is okay)
- Optional: hummus sticks (such as Bissli)
- Optional: dried cranberries
- Optional: cashew nuts
1. In a large bowl, toss together the chopped cabbage and scallions.
2. In a small bowl, whisk together the vinegar, sugar, oil, and soy sauce. Pour the dressing over the cabbage and scallion mixture. Mix well, cover and refrigerate until ready to serve. (Note that though you can serve it right away, this salad is best when the cabbage marinates in the dressing for a few hours or overnight first.)
Just before serving, add the hummus sticks, cranberries, and/or cashews if using. Toss again to coat all of the ingredients in the dressing.