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I love salads- any and all kinds- but I don’t love using green lettuce all the time. I like to find alternative bases, so this red cabbage salad is really up my alley.

The bright color, tangy taste and satisfying crunch from the sliced almonds makes this the perfect salad to round out any kind of meal.

I like to serve this salad on Shabbos, during the week, and I even made it for the pre-fast meal before Tisha B’Av.

(You’ll notice in some of the close up pictures that I used sunflower seeds in place of almonds. That is what I had on hand at the time, but I normally use almonds, and prefer that flavor and texture. However, sunflower seeds work great if you’re dealing with nut allergies.)

Ingredients needed for Tangy Marinated Sesame Cabbage Salad

Salad

16 oz red cabbage, shredded

1 bunch scallions, thinly sliced

1/3 cup sliced almonds

handful sesame seeds

Dressing

1/8 cup olive oil

1/8 cup toasted sesame oil

1/8 cup white vinegar*

1/8 cup rice vinegar*

1/8 cup sugar

kosher salt, to taste

coarse black pepper, to taste

* If you like your salad very tangy, use the full amount of both vinegars. If you want the flavors, but not the too much of the tanginess, reduce each vinegar measurement by half.

How to make Tangy Marinated Sesame Cabbage Salad

1. Combine cabbage, scallions and almonds in large bowl.

2. In a separate, small bowl, combine all dressing ingredients. Whisk well until smooth.

3. Pour desired amount of dressing over salad. Sprinkle with sesame seeds.

4. Marinate at least one hour in the fridge. Let it marinate for a few hours for maximum flavor. Salad will stay good in the fridge for up to one day but will lose some of the crunch.

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