Thai Slaw Salad

 This is a salad that I am going to add to my repertoire for the Sabbath.  It is was crisp and tasty.  We all enjoyed it.  It is colorful and adds to the “soul” of the table.

 

Thai Slaw Salad

Thai Slaw Salad – Susie Fishbein   Kosher by Design  -  page 104   (adapted to our food needs)

Makes 6 to 8 servings

Ingredients:

1 1/2 cups shredded red cabbage
3 cups shredded green cabbage (1/2 small head)
1/2 cup grated or shredded carrots (about 1 carrot)
2 scallions, thinly sliced
1/2 red onion, thinly sliced
1/2 cup slivered almonds
1 cup sweetened dried cranberries, like Craisins
1/2 cup plus 3 tablespoons canola or vegetable oil
1 tablespoon roasted or toasted sesame oil
juice from 2 limes
1/4 teaspoon salt
freshly ground black pepper

Preparation: 

In a large bowl, toss the red cabbage, green cabbage, carrots, scallions, red onion, almonds and cranberries. Toss to combine. Set  aside.

In a medium bowl, with an immersion blender, combine the canola oil, sesame oil,  lime juice,   salt and pepper.  Blend until emulsified. Pour the dressing over the salad. Mix to combine.

Allow the flavors to mingle for at least 1/2 hour before serving.

 

(Before serving, I added a tablespoon of balsamic vinegar and a tablespoon of sugar.)

 (I also threw in a handful of peanuts for the crunch factor,  The almonds seemed to disappear.)