Nothing screams Rosh Hashana more than apples and honey!
So I created this brilliant loaded slaw that is crunchy, chewy and so delicious.
Last night I had the pleasure of sharing this recipe while cooking alongside some world-famous international chefs on a MasterChef Rosh Hashanah webinar hosted by the South African Jewish Report.
It was so humbling to cook with some of my idols. And I know my late parents are smiling down on me.
This recipe was so good I just had to share it.
And with the Jewish New Year is fast approaching, now is a perfect time to make this yummy salad.
This slaw is gonna be front and center on my table this chag.
And the best part is this baby is super easy to make. There are no rules when making a coleslaw so play with this recipe.
I didn’t have candied nuts, but I would recommend using them if you can. And feel free to use whatever mix of dried fruits you have available.
And if you are looking for more inspiration check out my Italian Style Rosh Hashanah Menu or grab a copy of my Rosh Hashanah cookbook. It’s a complete menu with over 30 amazing out-of-the-box recipes including my brisket recipe that has been downloaded over a million times (yes it is that good).
Wishing you and your family a full round sweet new year filled with all of Hashem’s blessings.
xxx MM
PrintRosh Hashanah Slaw
Ingredients
FOR THE SALAD
- 1 red cabbage shredded
- 1 cup chopped spring onions
- 2 cups diced celery
- 4 apples cubed
- 2 cups assorted dried fruits (apricots, figs, dates, cranberries, peaches, mango, apples)
- 2 cups assorted nuts/candied nuts
FOR THE DRESSING
- 2/3 cup Italian olive oil
- 1/2 cup apple cider vinegar
- 1/3 cup honey
- 2 TBS finely chopped red onion
- Coarse salt and black pepper to taste
Instructions
Whisk the ingredients for the dressing and set it aside.
Chop the dried fruit into small pieces. Shred the cabbage and place it in a large mixing bowl. Add the celery, spring onions, apples, dried fruit, and nuts (leaving about 2 TBS of each for the top of the salad).
A half-hour before serving pour over the dressing and massage the salad to coat. Transfer to a serving bowl and scatter with the remaining celery, spring onion, dried fruit, and nuts. Serve at room temperature.
SERVES 8 – 10
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